Recipe: Asparagus Risotto
Source: Interwebs, via WW

Servings: 6
Serving Size: 1 scant cup

Ingredients:
1/2 tsp table salt, for cooking water
1 lb asparagus, trimmed and cut into bite-size pieces
2 sprays cooking spray
1/2 T unsalted butter
1 cup uncooked arborio rice
1 T fresh lemon juice
4 cups canned chicken broth
1/3 cup grated parmesan cheese
1/8 tsp table salt, to taste
1/8 tsp black pepper, to taste

Preparation:

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.
   

Our Thoughts:
This risotto tasted really good.  I really liked the flavor and the asparagus.  But for me, I just couldn't wrap my head around the actual rice.  Scott tried and tried and tried to get it "cooked" enough for me, and eventually I said it was good enough (and it was...I could eat it), but it still felt too firm for my tastes.  But, maybe it was because it was our first foray into risotto.  I'm going to rate it higher than I felt at the time because I believe it could be fantastic.  It just wasn't that night.

Rating: 4 out of 5 stars

Nutritional Information (per serving):
Calories: 190

Fat: 3.9g

Protein: 9.2g
Carbohydrates: 29.2g

Fiber: 2.5g
Cholesterol: 7mg
Iron: 9% DV
Sodium: 849mg
Calcium: 9% DV