Asparagus Risotto
(from xombi’s recipe box)
This risotto is great when the asparagus season has just started. However, even though it can be very expensive, a little asparagus can go along way as it has such a deep flavour. You can make this risotto with a vegetable stock but make sure it’s fresh and not made from a stock cube – the result will be much tastier!
Source: Theo Randall
Serves 2 peopleCategories: Italian
Ingredients
- 250g of asparagus ( cut into cm slices)
- 50ml white wine
- 1 litre of chicken or vegetable stock
- 100g carnaroli rice
- 2 tbls of finely chopped white onion
- 1 tblsp of finely chopped celery
- 2tblsp of olive oil
- 6 basil leaves
- 75 g of parmesan
Directions
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In a saucepan of salted boiling water add the asparagus and cook for two to three minutes until tender. Remove and set to one side.
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In a straight sided saucepan add the olive oil, celery and onion and cook for two mins on a high heat until soft but no colour. Add the rice and cook for three-four minutes until the rice goes slightly translucent. Add the wine then with a wooden spoon stir and add a ladle of stock until it gets almost absorbed by the rice. Repeat this process until the rice has swelled up but still has a good bite. Add the cooked asparagus and bring back to the simmer. Add the butter, parmesan, basil and seasoning and make sure the risotto has enough stock that it seems almost soupy. With the wooden spoon and the pan still on the heat, stir vigorously and shake the pan so the risotto becomes emulsified and creamy. Check the seasoning and serve immediately.