Asparagus Risotto Recipe

No. 11

Matt from the Underground Cookery School goes through the steps needed to make a Duck stock and a classic, simple Risotto finished with Asparagus.

Risotto with Asparagus

Serves 6

2 bunch’s Asparagus (Blanched)

3 Cloves of garlic

Salt and black pepper

1 Small handful of Mint and parsley

Juice of one lemon

1 Litre vegetable stock

150g Butter

1 Medium red onion, chopped to small dice

300g Risotto rice

75 ml White Wine

175g Parmesan, freshly grated

Olive oil

To make this successfully you will need a ladle, and 2 large saucepans.

First Snap the asparagus base, and with the upper 2/3 blanch in boiling water for 2 minutes; set a side.

After this has been done, dice the onion and garlic. Heat a large saucepan with three glugs of olive oil, and gently fry the onions and garlic with the lid on until golden (about 10 mins). At the same time, and in a separate pan heat the stock to a gentle simmer.

When the Onions are golden add the rice, a few more glugs of olive oil, and gently fry, stirring to coat all the rice in olive oil, for about 2 minutes; now add the white wine.

Cover the rice with the warm stock using a ladle, and continue to top up when the liquid has evaporated to half its volume each time. It should take about 15 minutes to cook all the way through. The only way you’ll know its ready is by tasting it as you go. As soon as the texture is al-dente take off the heat.

Now you need to keep the rice moist, so add the butter and continue to stir, adding the chopped herbs, the asparagus, and the juice. If the rice appears too wet simply put it back on the heat. Finally, season, add the Parmesan, an extra dash of Olive oil and serve immediately.

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