spring = asparagus


asparagus risotto : from cooking outside the box


1 onion, peeled and chopped
olive oil
1 mug risotto rice
1/2 mug of white wine
4 mugs of simmering vegetable stock
1 bunch asparagus, about 15-20 spears, tough stalks removed
2 tbsp double cream
1/3 mug of grated parmesan cheese
salt and freshly ground pepper


saute the onion with a glug of olive oil in a large heavy-based pot over a medium heat for 3-5 minutes. add the rice and wine and slowly simmer until the wine has almost evaporated, stirring constantly. now you start adding the stock to the rice a little at a time - as with the wine, you need to stir constantly and only add stock when the rice starts to thicken and get sticky. keep the stock simmering in a separate saucepan. continue doing this until the rice is cooked through and your arm is about to fall off.

set aside the tops of a few asparagus spears for garnish. when you only have about 1 mug of cooking liquid left to add, steam the asparagus in a separate saucepan for about 3-5 minutes, until just fork tender but still with a bite.

slice the steamed asparagus into 4cm lengths and add to the rice when there is only a slight amount of stock left to absorb. when the rice is cooked through and the asparagus has been added, add the cream and half the parmesan. season with salt and remove form the heat.

place on heated plates and top with the raw asparagus spears. sprinkle the remaining parmesan cheese and freshly ground pepper.

this was oh so yummy.
the perfect mix of fibrous veggies
and a creamy risotto.


Caroline said...

This looks incredible!! I picked up asparagus two weeks ago, after the first harvest, and broiled them with olive oil and a touch of salt... incredible!! Wishing you a lovely day! xo

bigBANG studio said...

when pete and i came home from death valley late on a sunday night two weeks ago we found six friends in our house making us dinner, and it was in fact asparagus risotto. my god was it delicious. and my god was i so tired and hungry and surprised and touched did i burst into tears.

that's my 'sparagus risotto story. xo.

Tonia said...

I'm so lucky to live right in the middle of the best asparagus growing area in England - our season starts in a month - can't wait!

redmenace said...

Funny. I just posted about asparagus too. I think it might be the most hopeful vegetable --with its ties to early Spring. Your recipe looks lovely! Thank you. xooxoxo