Spring Risotto

Ingredients

• Sea salt
• ¾ pound asparagus, trimmed
• ¼ cup each sliced chives, packed tarragon leaves and packed flat-leaf parsley leaves
• Coarsely ground black pepper
• ¼ cup extra virgin olive oil
• 5 cups chicken broth
• 1 clove garlic, peeled
• 1 cup arborio rice
• ⅓ cup white wine
• 2 tablespoons butter
• 1 cup freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    616 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 25 grams protein; 43 milligrams cholesterol; 936 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Fill a large pot with water and season generously with salt. Bring to a boil. Add asparagus and cook for 90 seconds. Plunge asparagus into ice water to stop the cooking. Dry well and cut into 1/2-inch pieces.
2. Put chives, tarragon leaves and parsley into a food processor. Add a pinch of salt and pepper. With machine on, add oil through feed tube. Purée until a coarse paste forms.
3. Bring chicken broth to a simmer and add garlic. Place a medium-size saucepan over medium heat. Add enough oil to film the base. Add rice and stir to coat. Continue stirring until lightly toasted, then pour in wine and cook until it is absorbed.
4. Begin ladling in broth 1/2 cup at a time, stirring until each addition is absorbed. Cook until rice is al dente, but quite loose. Discard garlic. Remove from heat, and stir in herb oil, then butter and asparagus. Spoon onto plates and shower with cheese.

1 hour