For the Asparagus Puree:
In a medium skillet, blanch the asparagus, whole, in boiling salted water for 2 minutes or until al dente. Remove the spears with a slotted spoon and shock in ice water. Reserve a half cup of the blanching liquid.
Cut 2 inches of top and set aside. Thinly slice the bottoms and put them in the blender on low. Add just enough of the blanching water to loosen and start pureeing. Blend on high until smooth. Season with salt and pepper.
For the Risotto:
In a small sauce pan heat the stock and maintain at a slow simmer. Heat the olive oil in a heavy large saucepan over moderate heat. Add onion and saute' until tender and translucent, about 4-5 minutes. Add the rice and stir 1 minute. Add wine and cook until absorbed, stirring often, 1-2 minutes. Add 1/2 cup of stock and simmer until the liquid is absorbed, stirring occasionally, 2-3 minutes. Continue in this manner, adding hot stock a half a cup at a time until all of the stock has been added and absorbed and the rice is just tender and mixture is creamy, total cooking time 25 minutes. Stir in the Parmesan cheese, then ass the asparagus puree, reserved asparagus tips, lemon juice, and mascarpone, stirring gently to combine and heat through. Season to taste with salt and pepper, garnish with lemon zest, and serve topped with Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (37%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 9.9mg||3 %|
|Sodium 117.6mg||4 %|
|Potassium 304.4mg||8 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 5.4g|
|Protein 5.7g||8 %|
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Calories per serving: 81
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