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Grilled Asparagus Risotto




Source of Recipe


ivillage


List of Ingredients




For the grilled asparagus:

1 pound medium-sized asparagus
3 tablespoons olive oil
kosher salt and freshly ground pepper to taste

For the risotto:
6 to 7 cups homemade chicken stock or canned low-sodium chicken broth
2 tablespoons olive oil
3 tablespoons unsalted butter
2 large shallots, minced
2 cloves garlic, minced
2 cups Arborio rice
1/3 cup dry white wine
1/2 cup freshly grated pecorino-romano cheese
freshly ground pepper to taste



Recipe



1. Prepare a medium-low fire in a charcoal grill, or preheat a gas grill to medium- low.

2. Using a vegetable peeler, lightly peel each asparagus spear to within about 2 inches of the tip. Rub the asparagus with olive oil and season lightly with salt and pepper. Place on the grill rack and grill, turning often, until tender and marked with brown grill marks, 5 to 7 minutes. Be careful not to cook the asparagus over heat that is too high, as high heat inhibits thorough cooking and makes the asparagus bitter. Transfer to a cutting board, let cool slightly, and cut on the diagonal into 1-inch pieces. Set aside.

3. Pour the stock into a saucepan, place over medium heat, and bring to a boil. Reduce the heat so the stock barely simmers.

4. Heat the olive oil and 1 tablespoon of the butter in a heavy-bottomed 3-quart saucepan over medium-high heat. Add the shallots and garlic and saute until translucent, 3 to 4 minutes. Add the rice and cook, stirring often, for 1 minute. Stir in the wine and cook, stirring until nearly evaporated. Add just enough hot stock to cover the rice, about 1 cup. Reduce the heat to maintain a good simmer and cook, stirring continuously. When the stock is absorbed, add more stock, about 1/2 cup at a time and stir until incorporated. The rice will plump up and the mixture will become creamier as the risotto cooks. Continue cooking, stirring all the while, until all the stock is incorporated and the rice kernels are creamy on the outside and al dente in the center, 25 to 28 minutes total. Stir in the asparagus with the last addition of stock.

5. Remove from heat and add the remaining 2 tablespoons butter and the cheese, stirring until well combined. Season with salt and pepper. Serve immediately.