Asparagus & Lemon Risotto with Arugula
Risotto is the classic dish of Northern Italy, where it dominates pasta. Risotto is Mary’s specialty, and Joel has dubbed her the Risotto Queen.
Free of: gluten and all top allergens
- 4 cups (950 mL) allergy-friendly vegetable broth
- 1 cup (250 mL) water
- 1 tbsp olive oil
- 1/2 cup (120 mL) onions, diced
- 1 1/2 cups (350 mL) unrinsed Arborio rice
- 1/2 cup (120 mL) white wine
- 2 cups (475 mL) asparagus, steamed, cooled and cut into 1-inch pieces
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 cups (475 mL) argulua, roughly chopped
- Salt to taste
Sweating is to cook a food over low heat, without browning, until the item softens and releases moisture. Sweating releases a food's flavor more quickly once cooked with other foods.
The tricks to risotto are timing and temperature. Keep saucepan temperature from getting to high or low.
- In a large saucepan, heat vegetable broth and water on medium heat, just until hot. Turn heat ot low and keep broth warm.
- Heat oil in a large saucepan over low heat. Add onions and sweat for 5 minutes, being careful not to brown them.
- Turn heat up to medium. Add Arborio rice and stir for 1-2 minutes until all the grains are well-coated. Add wine and stir until it is completely absorbed. Begin to add hot broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding next 1/2 cup.
- The cooking time is approximately 18 minutes from the first 1/2 cup broth addition. After 18 minutes, check rice for doneness.
- When rice is tender but still firm, add 1/4 cup broth, asparagus, lemon zest, and lemon juice. Stir briefly until asparagus is heated through. Add arugula and stir to combine. Remove from heat. Season with salt to taste. Let sit for 5 minutes before serving.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes