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Vegetarian
Recipes - Asparagus Risotto Recipe
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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:
-
Cut
the tender tips away from the tougher bases of the
asparagus stalks. Set aside the tips.
-
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.
-
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.
-
Transfer to a food processor or blender and process
until smooth. Set aside in a bowl.
-
Sauté the onion in the remaining butter in a large
saucepan over low heat for 5 minutes, or until
softened.
-
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.
-
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.
-
Add the cream and
Parmesan, and season with pepper.
Serve hot.
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