Can I confess something? Up until the other day, I have never made risotto…Nope, never, not once. I think I know why too. The hubs and I used to watch Hell’s Kitchen religiously and what was always one of the dishes that they made as an appetizer? Risotto…And what was the dish he always yelled at them for messing up and not cooking right? The risotto…It was always “the risotto!” or “this *&$%&@ risotto is undercooked!”, well you get the idea.
So I think I got a little intimidated. But I found this recipe in this month’s Cooking Light and decided to conquer my risotto fears =) To be honest, it’s really easy to make, you just have to be patient with stirring in the warm stock.
This risotto was seriously outstanding. It is light but full of flavor, the textures are perfect with the crunchy edamame and creamy rice with the asparagus and the shaved parm on top. Oh…my…goodness….this was good. And filling! This was my dinner and I didn’t need anything else with it! You must try this, and conquer your risotto fears as well =)
Spring Vegetable Risotto
from Cooking Light
1 lb. asparagus, trimmed and cut into 3/4-inch pieces
1 3/4 cups fat-free, lower-sodium chicken broth
2 TB olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 cup uncooked Arborio rice
1 cup frozen shelled edamame
3/4 tsp kosher salt
1/4 cup 1/3-less-fat cream cheese
1/2 tsp freshly ground black pepper
1 oz. shaved Parmesan cheese
2 TB thyme, chopped
Bring 4 cups of water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in another saucepan.
Heat a large saucepan over medium heat. Add olive oil, add onion and cook for several minutes. Add garlic and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute.
Stir in 1 cup of broth mixture; cook for 4 minutes or until liquid is completely absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid has absorbed before adding more (about 20 minutes total).
(About halfway through):
Stir in asparagus, cream cheese, and pepper, cook 1 minute.
Spoon risotto into bowls for serving and top each serving with shaved parmesan; sprinkle evenly with thyme.