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Asparagus Risotto with Sorrel Pesto and Preserved Lemon<\/p>\nAsparagus Risotto with Sorrel Pesto and Preserved Lemon<\/p>\n
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For the pesto:<\/p>\n
2 c. sorrel leaves (some peppery arugula or spinach would be fine, too)<\/p>\n
2 c. cilantro or parsley<\/p>\n
3 cloves garlic<\/p>\n
1\/4 c. pine nuts or filberts (aka hazelnuts)<\/p>\n
1\/2 c. olive oil<\/p>\n
1\/2 c. grated parmesan<\/p>\n
<\/p>\n
For the risotto:<\/p>\n
1 lb. asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved<\/p>\n
2 T. extra virgin olive oil<\/p>\n
3 T. butter or margarine<\/p>\n
1\/2 onion, diced<\/p>\n
1 T. garlic, finely chopped<\/p>\n
2 c. arborio rice<\/p>\n
1 c. white wine<\/p>\n
4 c. chicken or vegetable stock<\/p>\n
1\/2 c. sorrel pesto<\/p>\n
1\/2 c. grated Parmesan cheese<\/p>\n
1\/2 c. preserved lemon, chopped (or zest of one lemon)<\/p>\n
Salt to taste<\/p>\n
<\/p>\n
To make the pesto, place the sorrel, cilantro, garlic and pine nuts in the bowl of a food processor. Begin processing while slowly adding the olive oil until the mixture is a smooth pur\u00e9e, scraping down as necessary with a spatula. Remove to a bowl and stir in the half C. of parmesan. Clean the processor, then put half of the chopped asparagus stalks in the food processor and add just enough water to make a smooth pur\u00e9e; set aside. Put stock in a medium saucepan over very low heat. Then, in a deep skillet or large saucepan, heat oil and butter over medium heat. When it is hot, add onion and garlic, stirring occasionally until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid absorb into the rice. Add warmed stock, 1\/2 C. or so at a time, stirring occasionally. Each time stock has just about absorbed into the rice, add more. When you have used about half the stock, add the pur\u00e9ed asparagus and asparagus tips, then continue to add stock as necessary. In 5 minutes or so, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. Add a half C. of the pesto, preserved lemon and parmesan and stir briskly, then remove from heat. Taste and adjust salt. (Risotto should be slightly soupy.) Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Asparagus Risotto with Sorrel Pesto and Preserved Lemon For the pesto: 2 c. sorrel leaves (some peppery arugula or spinach would be fine, too) 2 c. cilantro or parsley 3 cloves garlic 1\/4 c. pine nuts or filberts (aka hazelnuts) 1\/2 c. olive oil 1\/2 c. grated parmesan For the risotto: 1 lb. asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved 2 T. extra virgin olive oil 3 T. butter or margarine 1\/2 onion, diced 1…<\/p>\n