Asparagus and brown-rice risotto
Chatelaine
* PLUS Cooking time: 50 minutes, Soaking Time: 480 minutes
Roberto Caruso
Ingredients
-
1 cup
brown medium-grain
rice
-
3 cups
low-sodium
chicken broth
-
2 tbsp
butter
-
1
medium
onion
, finely chopped
-
1/2 cup
white wine
-
1/2 small bunch
asparagus
, trimmed and cut into 1 1/2 inch pieces diagonally
-
1/2 cup
crumbled
gorgonzola
, or grated parmesan cheese
Instructions
- Soak rice in cold water overnight. Drain well. It should measure about 1 1/3 cups.
- Combine broth with 3 cups water in a large saucepan. Cover and bring to a boil. Then reduce heat to low to keep warm.
- Melt butter in a medium saucepan over medium. Add onion and cook, stirring frequently, until onion is soft but not browned, 3 to 4 min. Add rice and stir until glossy, about 1 min. Add wine and stir until rice has absorbed all of the liquid, 8 to 9 min. Add 1/2 cup broth mixture. Stir often until rice has absorbed most of the liquid, 6 to 9 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium-low and low so mixture is just simmering. Stir often until rice is tender to the bite. Stir in asparagus and cook until tender-crisp, about 4 min. The entire stirring and cooking process will take about 50 to 55 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in cheese. Serve immediately.
Nutrition (per serving)
- Calories
- 378,
- Protein
- 13 g,
- Carbohydrates
- 42 g,
- Fat
- 17 g,
- Fibre
- 4 g,
- Sodium
- 1015 mg.
Prep Tip:
Soaking the rice beforehand cuts the cooking time down significantly.
