Asparagus Risotto

Asparagus Risotto

Many people think risotto is really complicated, actually it really isn't, it just needs attention and love. Don't we all...For me risotto is the ultimate comfort food, oozy, creamy, and slightly chewy, never stodgy. I love how you can change up the ingredients to create a version that suits each season.

In autumn I like to make it mushroom based, using dried mushrooms as the stock and adding fresh butter sautéed mushrooms as a topping in the end. In winter you can make the Itialian Milanese, which is saffron based served with some slow stewed goat or wild boar meat. The version in this recipe is perfect for spring, when asparagus comes into season. The origional risotto is based on adding parmesan or pecorrino cheese at the ned, if you are lactose intolerant or vegan you can add nutritional yeast, it might not turn out as creamy (honestly, I haven’t tried this yet). but you will still get the same cheesy flavour. Another option could be adding chevre (soft goats cheese) or pecorino instead of parmesan, the goats cheese paired with rosemary and lamb is sooo good, while pecorino would do best with smoked salmon or some coooked chicken.

Serves 4

Ingredients

290g risotto rice (arborio)

1.2 litre/2 pints chicken stock or vegetable stock (fresh stock is best, but you can also make it with 2 good quality stock cubes)

1 small yellow onion

1 garlic glove

2 tbsp oil (any oil will do just as long as its not too over powering)

100ml dry white wine (or dry vermouth) this alcohol will cook off in the cooking process.

8-10 stalks asparagus, half cut into 3cm other half roasted in the oven or in a pan in avocado oil

80g frozen peas

30g butter

salt & pepper to taste

50g freshly grated Parmesan

Zest from a fresh lemon (unwaxed & washed)

1 tbsp avocado oil
optional - drizzle extra virgin olive oil
optional - 2 small handfuls of ruccula, lightly dressed in a mix of olive oil & lemon juice plus a little grind o pepper.

If you wanted to make this with mushrooms you can use: approx. 400gram of mixed mushrooms (e.g., shiitake, champignons, portobello, chanterelle, black trumpet/black chanterelle)

Instructions

1. If you are roasting half the asparagus then preheat the oven to 180C/365F. Add the asparagus. Us a baking tray with some avocado oil. Roast for 8-10min. You can use the heat of the oven to roast other veggies to maximize on the use of space, for another meal. Once roasted leave to the side until the risotto is done.

2. Chop your onion and garlic and fry on a low heat in the oil. Once they have become glazed and soft add the risotto rice, allow to fry till it becomes transparent, add oil if the rice sticks to the pan.

3. Add the wine/vermouth, allow this to simmer and begin to evaporate. This should take no longer than 1-2 min, stir slowly, so the rice doesn't stick to the pan. Allow is necessary so that the alcohol evaporates.

4. Pour 100ml stock into the rice. This is the part when you need to keep stirring and adding water when ever the rice starts to look 'dried out' or rather when the liquid you have poured in has soaked into the rice. This process takes about  +/-20 min. If you need more liquid add some regular water, you might also end up not having to use all the stock. The trick is not to pour too much stock each time, 50ml. This is what makes the rice silky and smooth and creamy. Tasting is a must around the 18 min mark, some love their risotto 'al dente' some like it cooked through.

5. Once you get 15min into the cooking time add the frozen peas and chopped raw asparagus.

6. Once the risotto is to your liking, in consistency, add the parmesan, butter and lemon zest, turn off the heat and stir. If you have some parsley chop it roughly and add it. Add salt if you think necessary and a few grinds of pepper.

7. Finally top with the roasted asparagus. Serve immediately and enjoy!