WHB - Sparkling Springtime Asparagus Risotto

Filed in archive Food Blogosphere , Recipes on March 29, 2008

Early spring means one, wonderful vegetable: Asparagus!

So it was only obvious that I would whip up an asparagus dish to submit to this week's Weekend Herb Blogging, the brainchild of Kalyn at Kalyn's Kitchen.
Our host this week - Ramona at the Houndstooth Gourmet. Head on over to her great site on Monday for a WHB round up.



Asparagus is loaded with folic acid as well as being a great source of both fiber and potassium. These little green spears are also an excellent source of Vitamin B6 and asparagus is one of the richest sources of rutin, a compound which strengthens capillary walls.

This risotto has a twist.
I use a dry, sparkling wine such as Crémant de Limoux (a local fizz), Champagne, Saumur or Cava, instead of white wine. The bubbles create a really lovely, balanced flavor that is rich, creamy and delicious! Of course, if you don't have any fizzy wine, feel free to replace it with regular white wine.




Sparkling Springtime Asparagus Risotto

2 tablespoon olive oil
1 medium onion, minced
1 cup arborio rice
1 1/2 - 2 cups chicken broth
2 cups sparkling wine
1 pound medium sized asparagus, trimmed
freshly ground black pepper
salt
1 tablespoon butter
3 tablespoons Pecorino-Romano cheese, freshly grated

In a large skillet, heat the olive oil over medium heat.
Add onion and cook until the onion is translucent.
While onion is cooking, blanch asparagus for 2-3 minutes, plunge into ice water and cut into 1 inch pieces.
Add rice, stirring to coat all the grains. Cook, stirring, for a few minutes.
Add 1 cup stock. Cook, stirring, until stock is absorbed.
Add 1 cup sparkling wine. Continue to cook over medium heat, stirring frequently.
When almost absorbed, add the rest of the sparkling wine.
After the sparkling wine is absorbed, add 1/2 cup of the stock. Cook, stirring, until the liquid is almost absorbed.
Add the rest of the stock in small amounts until rice is tender, about 30 to 40 minutes from when you put in the first cup of stock. I always find that the liquid to rice ratio is relative to the quality of the rice. You may need more than 4 cups liquid, you may need less.
Just before the last of the stock is added, add the asparagus to the rice.
Stir in freshly ground pepper, to taste.
Add the butter and cheese.
Stir well, taste for seasoning, adding salt and pepper if necessary.

Pour yourself a glass of the remaining fizz and enjoy!