Hello lovely readers! Do you like asparagus? Then this recipe is probably for you. Risotto can take quite a bit of time to prepare. This is why I keep them as an idea for Sunday lunches or fancy occasions. However, it’s not complicated and once you’ve accomplished your first risotto with brio, you’ll much likely want to add it to your recipes repertoire. The trick with this recipe is to mix two types of textures: crispy asparagus and soft rice. Let’s get started!
Total time: 60min
– 400g risotto rice
– 2 onions
– 3 cloves of garlic
– 1 bundle asparagus
– Parmesan cheese
– a glass of martini bianco or white wine
– 4 soup spoons of olive oil
– salt & pepper
– 1.5l vegetable stock
Prepare your vegetable stock in a saucepan and keep it on a low simmer. Peel and chop finely the onions and the cloves of garlic.
Peel and wash the asparagus.
Preheat the oven to 350°F (180°C). Put the asparagus on a baking sheet. Season with olive oil, salt and pepper. Cook in the oven for 20 to 25 minutes.
In a large wok, heat the olive oil. Add the chopped onions and garlic. Brown them over medium heat for 5 to 10 minutes. Stir from time to time. Add the rice and stir up again. Pour the wine in the wok and let soak in for a few minutes. Stay close so that the rice doesn’t burn.
Add one or two ladles of stock, let soak in and carry on this process until the rice is nice and soft. This should take about 30 minutes.
Take the plate out of the oven. Cut the asparagus in small chunks.
When the risotto is ready, take it off the heat and check the seasoning. Add the asparagus and sprinkle with Parmesan cheese. Enjoy 🙂