This recipe was prepared using Braun's Multiquick 7 Hand Blender and its food processor attachment.
Ingredients
- 12 ounces thin asparagus, hard ends snapped off
- 3 green onions + additional for garnish
- 1 shallot, peeled and cut into 4 pieces
- 1 small leek, hard greens removed and cut into 4 pieces and rinsed well
- 2 ounces Parmigiano Reggiano
- 1 quart low-sodium vegetable broth
- 3 slices thick cut bacon, cut into 1-inch pieces
- 1 tbsp butter, divided
- 1 cup arborio rice
- ½ cup white wine
- ½ tsp salt, or more to taste
- Freshly ground pepper, to taste
- Using Braun’s MQ7 Hand blender with the food processor and slicing attachment, slice asparagus. Remove to a bowl and set aside.
- In the MQ 7 Food Processor with chopping blade, chop the green onions, then the shallot and then the leek. Remove each after chopping to a bowl. Wipe out the food processor and finely chop the cheese. Set aside until ready to stir into risotto.
- Bring vegetable broth to boil in medium pot over medium-high heat. Once boiling, reduce heat to low and simmer broth uncovered.
- In another medium pot, add bacon and cook over medium heat until crispy but not burned. When cooked, remove bacon and all but 1 tablespoon of the fat from the pan. Set bacon aside to use as a garnish.
- Add ½ tablespoon of butter, shallots, green onions and leek to the pan with bacon fat and cook for about 5 minutes until onions are softened, stirring often.
- Then add remaining ½ tablespoon butter and the sliced asparagus and continue to cook for about 3 minutes until asparagus are slightly softened, stirring often. Add rice and sauté 30 seconds.
- Add wine and 1/2 cup warm vegetable stock to pan and stir constantly until stock is absorbed. Repeat this process, adding 1/2 cup of stock each time until the rice is tender and all the stock has been absorbed, about 35-40 minutes. (If broth is absorbing too quickly and rice is not becoming tender, reduce heat to low when adding broth.)
- Once stock has been mostly absorbed, stir in cheese and season with salt and pepper. Serve immediately garnished with bacon pieces and chopped green onion.