green risotto

Green Risotto with Asparagus

Makes: 4 servings

Ingredients:
1 1/2 cups risotto
4-5 cups chicken or vegetable stock (warmed)
1/2 cup white wine (optional)
3 Tbsp olive oil
1 large shallot minced
2 Tbsp butter
2 tsp milk
1 cup whole milk plus 2 Tbsp
1 cup grated Parmesan cheese
15 medium asparagus
Zest from one lemon
Salt and pepper to taste

Preparation:

1. Heat 1 Tbsp olive oil in a medium sauce pan and sauté minced shallots for 1 minute.
2. Add risotto and stir until fully incorporated.
3. Pour in 1/2 cup broth and mix thoroughly. When liquid is absorbed, continue adding 1/2 cup broth to the rice and stirring until absorbed. Do this until the rice is al dente (meaning it's cooked through but not mushy). I ended up using around 4 cups of broth but you may need more. Be sure to continually stir so you don't scorch the rice at the bottom of the pan.
4. Add the wine (if using) and add season with salt and pepper. Turn off the burner.
5. Meanwhile, mince 7 asparagus and sauté in the remaining tablespoon of olive oil in a separate sauce pan for 2 minutes. Remove from pan and blend with 2 Tbsp milk until pureed.
6. In the same sauce pan that you used to cook the minced asparagus, melt the butter and then add in the flour to create a roux. Stir in milk and heat on medium low until the sauce is thick enough to coat the back of a spoon. Add salt and pepper to taste and then add in the pureed asparagus. Your sauce will now be green.
7. Roughly chop the remaining asparagus and sauté in a separate pan in olive oil (about 1 Tbsp) with the lemon zest. Add salt and pepper to taste.
8. Add the green sauce to the risotto and mix thoroughly. Incorporate 1 cup Parmesan cheese and stir.
9. Spoon risotto onto plates and top with cooked asparagus and lemon zest.

risotto croquettes

Green Risotto Croquettes

Makes: 4 - 6 croquettes

Ingredients:
1 cup leftover Green Risotto
1 egg beaten
1 cup panko or dried bread crumbs
olive oil for frying

Preparation:
1. Beat egg in a medium bowl and set aside. Place panko in a flat plate.
2. Drizzle a pan with olive oil (I like to use my cast iron) and heat to medium high.
3. Spoon a golf-ball sized amount of rice into your hand and then flatten into a round disk. Dip into the egg and then the panko, coating it thoroughly. Do this until all the risotto is gone.
4. Lay croquettes into the hot oil and saute on each side until golden brown.
5. Serve with grilled asparagus or a salad.

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Asparagus Risotto and Croquettes