Tonight's Dinner

[Guest guest]

I made another risotto tonight. I've made it before but

it was a microwave version. This one was stovetop and I

cut the fat quite a bit. Original recipe called for 4

tbsp of unsalted butter, I used 2 tsp all together. Do

not try this if you want to cut it further and use

cooking spray. I've tried that and it doesn't work. You

have to use some fat or the taste is just not right. A

little butter or oil is much better and since it makes a

lot a serving is pretty big and the fat content isn't

that much. Serve it on a night when you have been

particularly good so you feel really naughty. You can cut

some of the parmesan cheese too without too much of a

loss of flavor.

 

* Exported from MasterCook *

 

Asparagus, Roasted Garlic and Lemon Risotto

(Microwave)

 

Recipe By : RisaG/John Ash

Serving Size : 6 Preparation Time :0:00

Categories : Rice Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tbsp unsalted butter

1/4 cup shallots -- sliced

1 1/2 cups arborio rice

3/4 cup fresh shiitake mushrooms --

sliced

1 1/2 tbsp roasted garlic

1/2 cup dry white wine

5 cups rich vegetable stock or chicken

stock -- heated

1/4 cup Parmesan cheese or asiago cheese

-- freshly grated

2 tsp lemon zest -- grated

3/4 cup young asparagus -- sliced in 1/2 "

pc

1/4 cup fresh chives -- minced

kosher salt and freshly ground

pepper -- to taste

chopped fresh chives -- as

garnish

shaved Parmesan cheese -- as

garnish

 

I made half the recipe, so half all the ingredients. Use

2-1/4 cups of stock to 3/4 cup arborio rice (not exactly

half with those 2 ingredients but everything else has to

be exactly half or the recipe will not work in the

microwave).

 

Directions are for microwave cooking: Place 3 tbsp of

butter in a microwaveable container. Place it in the

microwave oven and cook on HIGH for 1 minute just to melt

butter. Add shallots and cook on HIGH for 2 minutes to

soften shallots. Add rice. Stir well to coat all the

grains with the butter. Cook on HIGH, covered, for 3

minutes. When the oven beeps, stir well. Add the garlic,

wine and stock and cook for another 15 minutes on HIGH,

covered.

 

While the rice is cooking, put some water in a small

saucepan and bring to a boil. When it comes to a boil,

add the asparagus and blanch for 30 seconds. When done,

drain well and then place it under cold running water for

a minute. Drain and set aside.

 

Remove the cover from the microwave dish, stir, and

continue to microwave, uncovered, on HIGH for another 12

minutes or until the rice is cooked through but still

chewy. When the rice is done, add the cheese, lemon zest,

shiitakes, asparagus, and salt and pepper. Stir well.

Serve with a salad and some good bread.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : The directions are adapted from The Well-Filled

Microwave by Victoria Wise & Susanna Hoffman. The

ingredients are from From The Earth To The Table by John

Ash, p. 127.

 

RisaG