RISOTTO WITH ASPARAGUS AND CLAMS
Make and share this Risotto with Asparagus and Clams recipe from Food.com.
Provided by Dancer
Categories Short Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put clams in a large covered skillet over medium-high heat, shaking a few times.
- Remove clams as soon as they open.
- As soon as they are cool enough to handle, remove clams from shells, halve (unless very small) and reserve any liquid.
- Strain clam liquid through cheesecloth and into a large saucepan with chicken stock and water.
- Bring to a boil and reduce to a simmer.
- Put butter in a heavy bottom saucepan over medium-low heat.
- Add onion, garlic and hot pepper.
- Cover and sweat until soft, about 3 minutes.
- Add rice and stir to coat.
- Add wine, increase heat to medium and bring to a boil.
- Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer.
- After the second cup, add the asparagus.
- When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind and salt and pepper to taste.
- When risotto is tender, but still firm, remove from heat.
- (You may not need to use up all the liquid. Keep tasting to see when the risotto is just right).
Nutrition Facts : Calories 603.1, Fat 6.8, SaturatedFat 2.8, Cholesterol 45.7, Sodium 959.2, Carbohydrate 96.2, Fiber 5, Sugar 5.1, Protein 29.5
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