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Chef Don's
Favorite Side Dish Recipes
Asparagus and Leek Risotto in a Lemon Cup
Serves 4
1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups chicken stock
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Cook asparagus in pot of boiling salted water until
crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice
water to cool. Drain. Bring broth to boil in medium saucepan. Reduce
heat to very low; cover and keep warm. Meanwhile, melt butter with oil
in heavy large saucepan over medium heat. Add leek and sauté
until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine
and simmer until absorbed, stirring constantly, about 5 minutes. Add
1/2 cup hot chicken broth. Reduce heat and simmer until absorbed,
stirring frequently. Add remaining broth 1/2 cup at a time, allowing
broth to be absorbed before adding more and stirring frequently until
rice is just tender and mixture is creamy, about 30 minutes. Add
asparagus and stir until heated through, about 2 minutes. Remove from
heat. Stir in Parmesan and parsley. Season with salt and pepper and
serve. To serve, cut 1/4-inch off the bottom of each lemon so they
stand on their own. Take 1-inch off the stem end. Using a grapefruit
spoon scoop out the flesh of the lemon and discard. Fill each lemon
with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2
tablespoons of Parmesan. Serve immediately.
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