Sesame Asparagus Risotto

Name: Sesame Asparagus Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 5 cups vegetable broth; 2 tablespoons butter; 1-1/2 cups uncooked arborio rice; 1 pound cut fresh asparagus (1-inch pieces); 1/2 teaspoon grated orange zest; 1 tablespoon sesame oil; 1/3 cup sliced almonds, toasted; 4 teaspoons sesame seeds, toasted

Asparagus is one of my favorite ingredients to work into recipes. Turn this side into a main dish by adding some cooked shrimp or cooked chicken for extra protein.—Sherry Johnston, Green Cove Springs, Florida

Ingredients

5 cups vegetable broth
2 tablespoons butter
1-1/2 cups uncooked arborio rice
1 pound cut fresh asparagus (1-inch pieces)
1/2 teaspoon grated orange zest
1 tablespoon sesame oil
1/3 cup sliced almonds, toasted
4 teaspoons sesame seeds, toasted

Directions

In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, heat butter over medium heat. Add rice; cook and stir 1-2 minutes or until rice is coated.
Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add an additional 2 cups broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition. Stir in asparagus.
Continue stirring in remaining broth, 1/2 cup at a time, until rice is tender but firm to the bite and risotto is creamy. Remove from heat; stir in orange zest.
Serve immediately. Drizzle top with sesame oil; sprinkle with almonds and sesame seeds.

Editor's Note: To toast almonds and sesame seeds, place each separately in a dry nonstick skillet and heat over low heat until lightly browned, stirring frequently.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

3/4 cup: 228 calories, 7g fat (2g saturated fat), 8mg cholesterol, 617mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

Originally published as Asparagus Risotto in Holiday & Celebrations Cookbook 2014