Vegetarian Recipes - Asparagus Risotto Recipe

  
 

Asparagus Risotto Recipe

 

Ingredients

 

Serve 6

  • 1/4 lb/600 g asparagus

  • 4 tbsp butter, cut up

  • 1 1/4 quarts/1.25 liters boiling Vegetable Stock (refer recipe)

  • 1 onion, finely chopped

  • 2 cups/400 g Italian risotto rice

  • 6 tbsp dry white wine

  • 4 tbsp cream, boiling

  • 1/2 cup/60 g freshly grated Parmesan cheese

  • freshly ground white pepper to taste

Method:

  1. Cut the tender tips away from the tougher bases of the asparagus stalks. Set aside the tips.

  2. Chop the asparagus stalks coarsely. Sauté the chopped asparagus in 2 tablespoons of butter in a large frying pan over low heat for 2-3 minutes.

  3. Pour in 1 cup (250 ml) of stock and bring to a boil. Cook for about 15 minutes, or until the asparagus is very tender.

  4. Transfer to a food processor or blender and process until smooth. Set aside in a bowl.

  5. Sauté the onion in the remaining butter in a large saucepan over low heat for 5 minutes, or until softened.

  6. Stir in the rice. Cook for 2 minutes, stirring constantly. Stir in the wine and when this has been absorbed, begin stirring in the stock, 1/2 cup (125 ml) at a time.

  7. After about 10 minutes, add the asparagus puree and tips. Add more stock and cook and stir until each addition has been absorbed, until the rice is tender, about 15-18 minutes.

  8. Add the cream and Parmesan, and season with pepper. Serve hot.