posted by Gecko 04-24-101 8:49 PM
Lemon-Lime Risotto with Asparagus
PREP: 20 minutes
COOK: about 40 minutes
MAKES: about 8 cups or 8 first-course servings salt
1 1/2pounds asparagus, trimmed
2 1imes
1 lemon
3 tablespoons butter
1 small onion, finely chopped
2 cans (14~ ounces each) chicken broth or vegetable broth
2 1/2 cups Arborio rice (Italian short- grain rice) or medium-grain rice
1/8 teaspoon coarsely ground black pepper
1/2 cup grated Parmesan cheese
1 Tablespoon crème fraiche or sour cream
In 12-inch skillet, heat 1-inch water and 1/2-teaspoon salt to boiling over high heat. Add asparagus; heat to boiling and cook 1 to 2 minutes or until tender- crisp. Drain asparagus; rinse with cold running water and pat dry.
Cut off top 2 inches of each asparagus spear. Cut remaining asparagus cross- wise into 1/4-inch-thick slices. Set aside.
From limes, grate 1-teaspoon peel and squeeze 3 tablespoons juice. From lemon, grate 1-teaspoon peel and squeeze 3 tablespoons juice. Set aside.
In wide-bottomed 5-quart saucepot or Dutch oven or deep 12-inch skillet, melt 2 tablespoons butter over medium heat. Add onion, lime peel, and lemon peel, and cook 5 minutes or until onion is tender, stirring occasionally.
Meanwhile, in 3-quart saucepan, heat broth and 4 cups water to boiling over high heat. Reduce heat to low to maintain simmer; cover.
To onion mixture in saucepot, add rice, pepper, and 1/2-teaspoon salt, and cook 2 to 3 minutes or until rice grains turn opaque, stirring often. Increase heat to medium-high; add lime and lemon juice, and cook, stirring, until juice is absorbed. Add 1/2 cup simmering broth mixture, stirring until liquid is absorbed.
Continue cooking, adding remaining broth; 1/2 cup at a time, and stirring until liquid is absorbed after each addition and rice is tender but still firm, about 20 minutes (risotto should have a creamy consistency). Gently stir in Parmesan, crème fraiche, remaining 1-tablespoon butter, and asparagus until evenly mixed. Serve immediately.
From: Good Housekeeping May 2000