Asparagus Risotto

Ingredients:

• 1/2 tsp. salt (for water)
• 1 pound uncooked asparagus, trimmed and cut into bite-size pieces
• cooking spray
• 1 Tbsp. unsalted butter   
• 3 small shallots, minced
• 1 cup uncooked Arborio rice 
• 1 Tbsp fresh lemon juice
• 4 cups low-sodium chicken broth
• 1/3 cup grated Parmesan cheese 
• 1/8 tsp table salt, or to taste 
• 1/8 tsp black pepper, or to taste     

Makes 6 Servings

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.
2. Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
3. Meanwhile, bring broth to a simmer; keep warm.
4. Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.
5. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper.

WW POINTS VALUE: 5 pts (1 scant cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. Rice is such a delicious comfort food especially when it's done right. Risotto is an Italian rice dish that is cooked in broth (meat, fish or vegetable-flavored) with onions, wine and butter cooked to a creamy consistency. Risotto also contains Parmesan cheese and Italian herbs which are key ingredients to making it creamy. Last night, I had baked halibut seasoned with bread crumbs, lemon juice, salt, freshly ground black pepper, Parmesan cheese and parsley and it was delicious. I wanted a delicious side dish to go with the fish and this risotto looked to good to pass up.  I love risotto and this asparagus risotto hit the spot. I used vegetable and turkey broth in this dish and the flavor was so heavenly. I also added dried herbs such as parsley, basil and majoram as well as garlic to this dish for a more Italian flavor. This dish also reminded me of the risotto I had at Magnolia's in Charleston, S.C. and I think I perfected the dish to a T (but added with asparagus). This dish is great as a main dish, side dish or even as a heavy snack. I highly recommend adding garlic and herbs because garlic and herbs always make a dish better. This dish goes well with fish, chicken, turkey, veal or even duck.