Risotto With Asparagus And Clams Recipe

Name: Risotto With Asparagus And Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 littleneck clams, scrubbed; 3 cups chicken stock; 3 cups water, mixed with the chicken stock; 1 tablespoon butter; 1/3 - 1/2 cup finely chopped onion; 2 -3 teaspoons finely chopped garlic; 1 jalapeno pepper, seeded and minced; 2 cups arborio rice; 2/3 cup dry white wine; 2 cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears); 2 tablespoons fresh parsley, chopped; 1/2 teaspoon grated fresh lemon rind; kosher salt; freshly ground white pepper

Servings: persons

30 littleneck clams, scrubbed
3 cups chicken stock
3 cups water, mixed with the chicken stock
1 tablespoon butter
1/3 - 1/2 cup finely chopped onion
2 -3 teaspoons finely chopped garlic
1 jalapeno pepper, seeded and minced
2 cups arborio rice
2/3 cup dry white wine
2 cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears)
2 tablespoons fresh parsley, chopped
1/2 teaspoon grated fresh lemon rind
kosher salt
freshly ground white pepper

1
Put clams in a large covered skillet over medium-high heat, shaking a few times.
2
Remove clams as soon as they open.
3
As soon as they are cool enough to handle, remove clams from shells, halve (unless very small) and reserve any liquid.
4
Strain clam liquid through cheesecloth and into a large saucepan with chicken stock and water.
5
Bring to a boil and reduce to a simmer.
6
Put butter in a heavy bottom saucepan over medium-low heat.
7
Add onion, garlic and hot pepper.
8
Cover and sweat until soft, about 3 minutes.
9
Add rice and stir to coat.
10
Add wine, increase heat to medium and bring to a boil.
11
Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer.
12
After the second cup, add the asparagus.
13
When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind and salt and pepper to taste.
14
When risotto is tender, but still firm, remove from heat.
15
(You may not need to use up all the liquid. Keep tasting to see when the risotto is just right).

1065

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 30 littleneck clams, scrubbed, 3 cups chicken stock, 3 cups water, mixed with the chicken stock, 1 tablespoon butter, and more.

Yes, Risotto With Asparagus And Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Asparagus And Clams

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