...family, friends, home and other tidbits of a blessed life

Thursday, July 21, 2011

Asparagus with Sun-Dried Tomato Risotto

I am a huge fan of risotto. My husband has resigned himself to his fate.

Asparagus with Sun-Dried Tomato Risotto
 Serves 4

4 cups vegetable stock
1 cup dry white wine
1 Tablespoon olive oil
8 oz. fresh asparagus spears, cooked
3 Tablespoons butter
1 small onion, finely chopped
6 sun-dried tomatoes, thinly sliced*
1/4 cup freshly grated Parmesan or Grana Padano cheese
generous 1 3/8 cups risotto rice
salt and pepper to taste
small leaf or torn into small bits basil
thinly pared lemon rind to garnish

  • Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  • Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Stir in the onion and sun-dried tomatoes, and cook, stirring occasionally, for 5 minutes until the onion is soft and starting to turn golden. Do not brown.
  • Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly for 2-3 minutes or until the grains are translucent.
  • Add the wine and cook, stirring constantly until it has reduced.
  • Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium, so that the liquid bubbles. Cook for 20 minutes or until all the liquid is absorbed and the rice is creamy. Season to taste.
  • While the risotto is cooking, cut most of the asparagus into pieces about 1 inch long. Keep several spears whole for garnishing the finished dish, if desired. Carefully fold the cut pieces of asparagus into the risotto for the last 5 minutes of cooking time.
  • Remove the risotto from the heat and add the remaining butter. Mix well and then stir in the Parmesan or Grana Padano cheese until it melts. Spoon the risotto onto individual serving dishes and garnish with whole spears of asparagus. Sprinkle the lemon rind and basil on top and serve.
*If using sun-dried tomatoes in oil, simply drain them well before slicing. Sun-dried tomatoes from a package must first be soaked in boiling water until they are soft.

 I'm humbled that you gave of your time to come visit. 
I hope it was enjoyable. 
I'm joining Designs by Gollum for Foodie Friday - see ya there! 


Barbara F. said...

I'd say Fate was really smiling down on me if I were served that plate of risotto! xo

Dianne said...

Oh Marlis, I am with you. I love risotto and make it often. Luckily, my husband likes it as much as I do. This recipe sounds delicious. I will be trying this when we have fresh asparagus from our garden. Thanks for sharing. Dianne

Happier Than a Pig in Mud said...

It looks beautiful Marlis-enjoy:@)

Maria said...

Wonderful inspirations! I like the country setting, even though I'm not usually very "country." There's something to love in each of these.

Miss Merry said...

This is definitely a recipe I will try when the temperature goes down enough that I can read the direction "boiling" without cringing! I love your photos -stunning, and they make the food look even more delicious.

A Hint of Home said...

Looks like a fabulous recipe!

Candace said...

Ooooh! I have a new risotto recipe to try. Thank you! I love anything with asparagus and anything with sundried tomatoes. This is perfection!

Rettabug said...

"My husband has resigned himself to his fate" LOL!!! Mine, too! He feels the same about rice, but too bad!

This looks delicious, Marlis. I just saw someone of TV make their risotto in the crock pot. I must give that a try. I think she said it took around 2 hours. Sure beats stirring in this heat.
Thank you for sharing your recipe.


Entertaining Women said...

I ate a risotto dish at least once every other day the entire time that we were in Italy this summer. I'm so excited to have this marvelous looking recipe. Thank you so much! Cherry Kay


Blog Widget by LinkWithin