This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Asparagus inspires gentle thoughts."
-Charles Lamb, Writer
Risottos are great ways to make a single pot meal on a weeknight that are delicious, a bit elegant, full of fiber, and take only about 20 minutes. This asparagus version is a perfect way to eat well and eat healthy.
Add the bottoms of the asparagus and leeks to the top of the risotto as it cooks and press down gently. The asparagus will steam more than boil and keep its texture and color.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you donít need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 2 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
Risottos keep fairly well for about 48 hours in the fridge. Reheat gently.
|2 tsp||olive oil|
|1 medium||leek (thinly sliced crosswise)|
|1/2 cup||arborio rice|
|fresh ground black pepper (to taste)|
|8 ounces||asparagus (sliced crosswise but reserve 1/2 inch of top)|
|2 ounces||semi-soft goat cheese|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the olive oil in the bottom of a large skillet.
Heat over medium and add the white part of the leek.
Cook gently, stirring frequently, until the leeks begin to turn translucent.
Add the arborio rice and stir.
Cook for about 2 minutes, then add the salt and pepper.
Add the water and stir.
Simmer on medium for about 10 minutes. Sprinkle the green part of the leek and the bottom part of the asparagus on top of the rice. Pat down gently but don't stir in.
Check to see how close the rice is to being done, and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
When the rice is almost done, add the tops of the asparagus and the goat cheese. Stir gently to help the cheese melt.
Add a little more water if needed, cook for about 3 - 5 minutes, then add the parmesan.
Stir and serve.
Serving size = about 1 1/2 cups
Servings = 2
Amount Per Serving
|Calories 487||Calories from Fat 157|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 9g||35%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 65g||18%|
|Dietary Fiber 6g||23%|
|Vitamin A 70%||Vitamin C 42%|
|Calcium 39%||Iron 43%|
|Vitamin K 118 mcg||Potassium 580 mg|
|Magnesium 82 mg|