Asparagus Risotto
Asparagus Risotto
This is an Italian rice dish. At its simplest, the rice is first sauted in butter with or without onions, then stock is added a little at a time during cooking, stirring frequently, until rice is cooked and looks creamy. You can add all I kinds of things to it, here I have added asparagus and cheese. Generally parmesan cheese is used, but in pictures here, I have used grated, very mature cheddar cheese, because that is all had at the time. It tasted very nice.
Serves 3-4
Ingredients
- 350 gm. Arborio or Carnaroli rice or Vialone nano rice (or use any short grain rice, like Idli or dosa rice)
- 100-150 gm (1 packet) of asparagus tips, chopped into 1 cm. pieces
- 2 tbsp. butter
- 1 medium onion, peeled and finely sliced
- 1 small cup white wine (optional)
- 700-800 ml. vegetable stock
- A good sprinkle of freshly ground black pepper
- Salt is usually not required, if your stock is salty. Otherwise, add salt to taste.
- 2-3 tbsp. freshly grated parmesan or any other mature cheese
- Optional; 1/4 cup fresh cream or creme fraiche and a fresh herb of choice like parsley or dill or coriander.
Instructions
- Heat butter in a pan, Add onions and fry for 4-5 minutes, until soft.
- Add rice and fry until it is properly coated with butter and looks translucent.
- Add wine to the pot and bring to boil. Simmer until it is absorbed.
- Add a ladle full of broth at a time and simmer stirring frequently, until it is absorbed, before adding more.
- Continue until only 1 ladle of stock is left.
- Add asparagus, any herbs used and the remaining stock. Cook stirring frequently, until it is absorbed and the rice looks creamy.
- Add cream/creme fraiche, if using, and mix it in.
- Serve hot immediately.
Notes
- Although a risotto tastes best fresh, it can be re-heated. Heat in a pan with a couple of tablespoons of stock or water, stirring all the time.