Champagne Risotto
Champagne Risotto is a Mediterranean recipe that serves 2. This main course has 614 calories, 21g of protein, and 24g of fat per serving. For $4.79 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 25 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodnetwork. It can be enjoyed any time, but it is especially good for new year eve. Head to the store and pick up low sodium chicken broth, butter, prosciutto, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Try Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce, Champagne Risotto, and Risotto with Scampi and Champagne for similar recipes.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
3/4 cup Arborio rice or medium-grain white rice
12 asparagus spears, cut diagonally into 1-inch pieces
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, divided
3/4 cup Champagne
3 cups reduced-sodium chicken broth
1/4 cup freshly grated Parmesan
4 thin slices prosciutto
1/4 teaspoon salt
1 shallot, finely chopped
Equipment:
oven
baking sheet
sauce pan
slotted spoon
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 450 degrees F. Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer. In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 450 degrees F.
3. Place the slices of prosciutto on a lightly greased baking sheet.
4. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
5. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes.
6. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
7. In another medium saucepan, melt 1 tablespoon of the butter.
8. Add the shallot and cook until tender, about 3 minutes.
9. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more.
10. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes.
11. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
12. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto.
13. Serve immediately.
Nutrition Information:
covered percent of daily need
