Ingredients for Risotto With Asparagus And Clams
- Littleneck Clams
- 4 cups chicken stock
- 2 cups water
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- Jalapeno Pepper
- Arborio Rice
- Dry White Wine
- Asparagus Spears
- Fresh Parsley
- Fresh Lemon Rind
- Kosher Salt
- White Pepper
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How to Make Risotto With Asparagus And Clams
- Rinse clams thoroughly and place in a large pot with 1/2 cup of water over medium-high heat. Cover and steam until all clams have opened, about 5-7 minutes. Discard any clams that do not open.
- Remove clams from the pot; let cool slightly. Once cool enough to handle, remove clams from their shells. Roughly chop clams and reserve about 1/2 cup of the cooking liquid.
- Strain the reserved clam liquid through cheesecloth or a fine-mesh sieve into a saucepan. Add chicken stock and water; bring to a boil, then reduce heat to a simmer.
- In a large, heavy-bottomed pan, melt butter over medium-low heat. Add onion, garlic, and chili pepper (if using). Cook until softened, about 3-5 minutes, stirring occasionally.
- Add Arborio rice and stir constantly for 1-2 minutes until the grains are well coated with butter.
- Pour in white wine and stir until absorbed. Increase heat to medium and bring to a simmer.
- Begin adding the warm chicken stock and water mixture, about 1 cup at a time, stirring frequently until each addition is absorbed before adding more. Maintain a gentle simmer.
- Once the second cup of liquid has been absorbed, add the asparagus spears and continue adding the remaining stock, stirring constantly.
- When the last of the liquid is absorbed and the rice is creamy, al dente, and tender (about 20-25 minutes total cooking time), remove from heat.
- Stir in the chopped clams, parsley, lemon zest, salt, and pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
20g
Fat
13g
Carbs
32g
