risotto Archives - 2 Sisters 2 Cities

This is one of my favorite recipes that I make. Not necessarily my favorite to make, but it’s my favorite to eat after I prepare it. For those of you that have made risotto before, you know that it is labor-intensive but the end result are something to feel proud about. I have made this recipe a bunch of times but never during the daylight to be able to get a good photo of it. My favorite main course to make with this particular risotto is Chicken Francese. I’ll give you my recipe in a future post.

Today I made the asparagus risotto for lunch for my boyfriend and me, which was the first time I have made it on it’s own. It was delicious as ever and even filling as the main entree. Risottos at restaurants can get really unhealthy with the abundance of creams and cheeses that are commonly in them. You don’t need all that to make a good risotto. This recipe is actually one of the healthiest recipes I have made of risotto and it tastes like it is loaded with cream and cheese. The lemon juice and zest add a great lemony flavor to the risotto, but is not overwhelming.

Asparagus Risotto

Author: 2 Sisters 2 Cities

Serves: 6- One Cup

Ingredients

1 pound asparagus
1 tbsp. butter
1 small onion, minced
1 cup uncooked Arborio rice
2 tbsp. fresh lemon juice
1 tbsp. white wine
zest from 1 lemon
4 cups of fat free chicken broth
⅓ cup grated Parmesan cheese
salt and pepper to taste

Instructions

Start by rinsing the asparagus, breaking off the tough bottoms and cutting into ½ inch pieces. Bring a medium pot of salted water to a boil. Fill a large bowl with ice water and keep on the side. Blanch asparagus pieces in boiling water for 2 minutes. Immediately drain asparagus and then submerge into ice water; set aside.
In a Dutch oven or medium sized pot melt 1 tablespoon of butter over medium heat. Add onions to butter and cook until translucent, about 5 to 7 minutes. Add in rice and stir to coat. Cook for 2 minutes. Add in lemon juice and wine, stir until evaporated. In a separate pot, bring 4 cups of chicken broth to a simmer, keep on low heat.
Add ½ cup of broth at a time and continuously stir until absorbed. Repeat, a half cup at a time stirring constantly, until there is no more broth remaining. This should take about 20 minutes for all the broth to be absorbed. The rice will be creamy yet slightly chewy. Mix in Parmesan cheese until combined. Then stir in asparagus and lemon zest, and then salt and pepper to taste .

Weight Watchers Points Plus- 5 PointsPlus per serving

Source- Adapted from Weight Watchers Online and Better Homes and Garden New Cook Book
sisterk (2)

Still cooking from the Lifetime “Cook Yourself Thin” cookbook, tonight we made Risotto with Spring Vegetables. If you have made risotto before you know that it requires a lot of stirring, and if you have not don’t say I didn’t warn you. You could say that risotto is a delicious meal and an arm workout in one. I always forget how good risotto is but it is definitely worth the work, especially when you get someone else to stir for you:)

Risotto With Spring Vegetables

Serves 4
Calories per serving: 489

1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, trimmed, halved lengthwise, sliced 1/4- to 1/3-inch thick
4 1/2–5 cups low-sodium chicken or vegetable broth
1 pound medium asparagus, ends trimmed
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced basil
3/4 teaspoon salt
1 tablespoon unsalted butter
1 1/2 cups short-grain rice (Arborio or Carnaroli)
1/2 cup dry white wine
1/4 teaspoon pepper
2 tablespoons chopped mint, for garnish (optional)

1. Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.

2. Meanwhile, bring the 5 cups both to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut off the tips in nice-sized pieces (about 1 1/2 inches), and cut the stalks into smaller, bite-sized pieces; transfer to a bowl. Add the peas, 1/4 cup of the cheese and 1 tablespoon of the basil; set aside. Put a lid over the broth, and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 teaspoon salt and the remaining 1 tablespoon of the basil. Add the butter and the rice, increase the heat to medium-high and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes. The rice mixture should bubble away at a good clip. (You may not use all of the broth.) Stir in the reserved contents of the bowl and season with the remaining 1/4 teaspoon salt, and the pepper.

Enjoy!

– K