|2 servings||calories per servings 490||protein serving 21 g||carbs per serving 67 g||total fat per serving 17 g|
Risotto serves as a wonderfully creamy base that’s adaptive to so many seasonal ingredients. Tender asparagus, a gem during the spring months, is complemented by fresh oregano and parsley, especially with the help of buttery rice, lemony zest and Parmesan. This dish is simple, but oh-so satisfying.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||8 g|
• Place a small saucepan over high heat. Add 4 cups water and 1/2 teaspoon kosher salt.
• In a bowl, combine 1 cup ice, about 2 cups water and 1/2 teaspoon kosher salt. Set bowl near the stove.
MISE EN PLACE
• Peel and mince shallot.
• Pick and finely chop parsley and oregano leaves. Reserve stems.
• Discard tough asparagus ends. Remove and reserve tips. Cut tender stalks at an angle into 1/2-inch pieces.
• Juice lemon.
• When water boils, add asparagus. Cook until bright green but still crisp, 1-2 minutes.
• With a slotted spoon, transfer asparagus to ice water. Reserve asparagus cooking liquid in pan.
• When asparagus is cool, transfer to a towel to drain.
• Return cooking liquid to high heat. Add bouillon cube and herb stems.
• When broth boils, reduce heat to very low.
While broth heats:
• Place a deep sauté pan over medium heat. Add 2 teaspoons olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
• Add rice. Cook, stirring, until rice begins to appear glassy, 1-2 minutes.
• Carefully add wine. Cook, stirring, until wine is nearly evaporated, about 1 minute.
• Remove herb stems from broth, or just avoid adding them to risotto.
• To rice, add 1/4 cup broth. Cook, stirring continuously, until liquid is almost fully absorbed.
• Repeat until you’ve used remaining broth, and rice is tender but still firm (“al dente”).
• If, after adding all broth, you’d like the rice more cooked, add a bit of warm water. Cook, stirring, until water is absorbed.
• Fold in asparagus.
• Remove pan from heat.
• Stir in butter, half of Parmesan, 1 tablespoon lemon juice and chopped herbs.
• Taste and adjust seasoning as desired with remaining lemon juice and kosher salt.
Note: If risotto is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir.
• Divide risotto between 2 plates or bowls.
• Top with remaining Parmesan, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...