Asparagus Risotto With Garlic Scape Broth
RECIPE: <br><br> Risotto: <br> 1 pound asparagus <br> 4 cups garlic broth (recipe below) <br> 1/2 large yellow or white onion, finely chopped <br> 3 large cloves garlic, finely minced <br> 3 tablespoons butter <br> 1 tablespoon olive oil <br> 3/4 cup dry white wine <br> 2 cups Arborio Rice <br> Zest and juice from 1 lemon <br> 1/2 cup grated Parmigiano-Reggiano <br> Salt to taste <br><br> 1. Bring salted water to boil in a large sauté pan. <br> Wash the asparagus and snap off the tough bottoms. <br> Cut into 2-inch pieces, separating the tips and the stalks. <br> Prepare an ice bath in a large bowl. <br> Boil stalks for 2 minutes and remove with a slotted spoon. <br> Immediately transfer to ice bath for 1 minute. Remove and set aside. Repeat the process with the asparagus tips, although boil for 1 minute. Keep the cooking water. <br><br> 2. Add asparagus stalks and a few tablespoons of water to a blender of food processor and blend until smooth. <br><br> 3. Keep garlic broth warm in a saucepan. Add oil and butter to a large heavy-bottom pot over medium heat. When butter is melted and bubbly, add onion and garlic. <br> Cook until onion is translucent and soft, about 5 minutes. <br> Add rice and stir to coat. <br> Next add the wine and cook, mixing continuously, until fully absorbed. <br> Add one ladle or cup of broth at a time, allowing the liquid to absorb before adding more. <br> Constantly stir the rice, cooking about 20-25 minutes, until al dente. <br><br> 4. Add asparagus puree, lemon zest, Parmigiano and salt and lemon juice to taste. <br> Divide rice among bowls and top with asparagus stalks and any additional greens or any additional farmers market veggies such as sautéed baby turnips, radishes, pea shoots, microgreens or lightly sautéed garlic scapes. <br><br> Yield: Serves 6 as a starter or light meal. <br><br> Garlic Broth: <br> 8 cups water <br> 1 head of garlic, peeled, cloves smashed <br> 1 cup roughly chopped garlic scapes <br> 1 bay leaf <br> 1 tablespoon olive oil <br> 1 sprig fresh thyme <br> Salt to taste <br><br> 1. Place first 6 ingredients in a large pot over high heat. Bring to a boil and simmer, over medium-low heat, for an hour. Strain and discard solids. Add salt to taste. <br><br> 2. For the risotto, keep garlic broth warm over medium-low heat. Melt butter in a large saucepan over medium heat. <br><br> Yield: 4-5 cups broth.
Recipe Intro From feedfeed