Asparagus Risotto
This recipe results in a creamy and rich risotto
Makes enough for: 4 people
Ingredients
- 4 carrots, peeled and finely diced
- 2 celery ribs, finely diced
- 2 red onions, peeled, cut in half and finely diced
- 1 l water
- 170 g asparagus
- 80 g baby spinach leaves
- 15 mls olive oil
- 2 garlic cloves, finely sliced
- 350 g Arborio rice
- 200 mls white wine
- 80 g Parmesan cheese, grated
- 1 lemon, zest only
- 10 g butter
- salt and freshly ground black pepper to season
Method
- Place the carrots, celery, half of the onions and water into a large saucepan
- Finely slice the ends off the asparagus spears (about 3cm) and add to the saucepan
- Bring the stock to a low simmer and cook for 45 minutes
- Add the spinach and simmer for 2 minutes, then blend the stock with a stick blender until smooth
- Keep on a low temperature while you start the risotto
- Place the oil into a large heavy-based non-stick saucepan and heat over a medium temperature
- Add the rest of the onion, lower the temperature and sauté until soft
- Add the garlic and continue to cook until soft
- Then add the rice and cook, stirring gently, until the rice is covered with oil and starts to go opaque
- Pour in the wine and simmer until the wine is nearly all absorbed
- Add one ladle of the stock, a pinch of salt and stir to combine
- Cook on a low simmer until all of the stock is absorbed
- Continue adding the remaining stock a ladle at a time, stirring each time you add some, until the rice is cooked and has just a little bite when tasted
- When all of the liquid has been absorbed, turn off the heat and stir in the cheese, zest and butter
- Season to taste, add the asparagus and serve