{"id":411,"date":"2014-05-31T03:00:18","date_gmt":"2014-05-31T07:00:18","guid":{"rendered":"http:\/\/blog.paracletepress.com\/index.php\/asparagus-risotto-recipes-from-a-monastery-kitchen\/"},"modified":"2014-05-31T03:00:18","modified_gmt":"2014-05-31T07:00:18","slug":"asparagus-risotto-recipes-from-a-monastery-kitchen","status":"publish","type":"post","link":"https:\/\/blog.paracletepress.com\/index.php\/asparagus-risotto-recipes-from-a-monastery-kitchen\/","title":{"rendered":"Asparagus Risotto: Recipes From A Monastery Kitchen"},"content":{"rendered":"
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By Gourmet Nun<\/p>\n

Risotto is now considered a specialty dish often featured on menus in upscale eating places. It has, however, been a common everyday food in Italian homes for many years. Cooked\u00a0in different ways to satisfy various tastes, it is almost as popular as pasta in the Mediterranean diet.<\/p>\n

It can be prepared as a simple, meatless, light\u00a0lunch or as an accompaniment to meat or fish for a fuller multi-course meal.<\/p>\n

This time of year, spring\u00a0asparagus\u00a0especially lends itself to this creamy, cheesy dish to make it an exceptionally flavorful culinary experience.
\nAsparagus Risotto<\/em><\/p>\n

2 Tablespoons unsalted butter, divided
\n1\/2 cup chopped shallots or 1\/4 cup onion
\n1 cup Arborio rice
\n1\/4 cup white wine (or 1Ttablespoon lemon juice and 3 Tablespoons water)
\n4 cups chicken stock (or vegetable stock for vegetarian option)
\n1\/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if\u00a0\u00a0\u00a0\u00a0 \u00a0working\u00a0with apparatus spears), and the spears cut into\u00a01″ pieces on diagonal
\n1\/2 cup freshly grated Parmesan cheese to taste
\nOnion salt and pepper to taste<\/p>\n

Blanch the asparagus<\/p>\n

In a 3 or 4-quart saucepan, heat 1 Tablespoon butter on medium heat. Add the shallots and cook until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.<\/p>\n

While shallots are cooking, bring the stock to a simmer in another saucepan.<\/p>\n

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1\/2 cup of hot stock to the rice.\u00a0Stir until the liquid is almost sticking to the bottom of the pan. Continue adding 1\/2 cup of hot stock to the rice at a time, and cooking and stirring until liquid\u00a0is absorbed each time. You will stop adding stock when\u00a0the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat. Keep the risotto loose. It thickens a lot while it sits.<\/p>\n

Gently stir in the Parmesan cheese and the remaining 1 Tablespoon of butter. Add onion salt and pepper to taste.<\/p>\n

\"asparagus<\/a><\/p>\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

By Gourmet Nun Risotto is now considered a specialty dish often featured on menus in upscale eating places. It has, however, been a common everyday food in Italian homes for many years. Cooked\u00a0in different ways to satisfy various tastes, it … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"1","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-411","post","type-post","status-publish","format-standard","hentry","category-paraclete-press"],"_links":{"self":[{"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/posts\/411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/comments?post=411"}],"version-history":[{"count":0,"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/posts\/411\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/media?parent=411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/categories?post=411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.paracletepress.com\/index.php\/wp-json\/wp\/v2\/tags?post=411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}