Risotto with Asparagus and Clams
Elevate your dinner table with this luxurious Risotto with Asparagus and Clams, a dish that combines the creamy richness of classic risotto with the fresh, briny flavors of the sea. Perfectly cooked arborio rice is infused with a dry white wine and savory stock, while tender asparagus adds a pop of green and subtle crunch. Fresh clams, steamed right on top of the risotto, release their natural juices, creating a subtly ocean-scented dish. A touch of Parmesan cheese, a sprinkle of lemon zest, and a garnish of fresh parsley bring the flavors into perfect harmony. This gourmet recipe is surprisingly easy to make, taking under an hour from start to finish, making it an impressive yet achievable centerpiece for your next special occasion or indulgent weeknight meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 5 cups chicken or seafood stock
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 pounds fresh clams, cleaned
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon lemon zest
Instructions
In a medium saucepan, heat the chicken or seafood stock over low heat to keep it warm. Do not boil.
In a large, deep skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the arborio rice to the skillet, stirring frequently to coat the grains with oil and butter. Toast the rice for 2-3 minutes until it is lightly golden.
Pour in the white wine and stir constantly until the liquid is mostly absorbed by the rice, about 1-2 minutes.
Begin adding the warm stock, one ladle at a time, stirring frequently and letting each addition be fully absorbed before adding the next. This process will take approximately 20-25 minutes.
Midway through the cooking process (about 10 minutes in), add the asparagus pieces to the skillet, stirring well to incorporate.
After the rice has absorbed most of the stock and is creamy but al dente (firm to the bite), add the cleaned clams on top of the risotto. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
Remove the skillet from heat and gently stir in the remaining 1 tablespoon of butter, Parmesan cheese, parsley, salt, and black pepper. Adjust seasoning to taste.
Sprinkle the lemon zest over the top for a bright, fresh finish.
Serve immediately, garnished with additional parsley and Parmesan if desired. Enjoy!
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 16.4 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1551 mg | 119% | |
| Iron | 139.3 mg | 774% | |
| Potassium | 3222 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
