Honestly, I haven't had much time to cook this past week. I am hoping this week that changes. So, lets start with this Wild Asparagus Risotto dish. I really love the thin wild asparagus you get around these parts. I just picked some up this weekend and it was delicious. Just used it in this very creamy risotto. A great lunch dish!
Wild Asparagus Risotto
1 Cup/185 grams of Arborio/ short grain rice
2 ¼ Cups/540 ml of vegetable stock
1 Cup/240 ml of cooking wine
½ Cup/50 grams of fresh grated parmesan cheese
2 spring onions, finely chopped
1 good bunch of fresh spring Asparagus, cleaned, trimmed and cut into 3 inch pieces
Juice of two lemons and zest of one
Salt and pepper to taste
1 tablespoon olive oil
1 garlic clove, crushed
Fresh chopped parsley to serve
In a medium sized sauce pan add the oil. Add the garlic, spring onion and asparagus. Sauté for around 8 minutes, stirring occasionally. Add the rice to the pan and stir for a few minutes until you notice the edges are translucent in colour. Next add all the wine and the lemon juice at once and reduce heat to medium. Cook until all the liquid has absorbed. This will probably take about 5 minutes. Stir while cooking so it does not stick. Once all the liquid has absorbed add about ½ Cup/120 ml of the stock. Stir while cooking until all the liquid has absorbed. Now add another ½ Cup/120 ml and continue the cooking and stirring process. Reserve about ¼ cup/60 ml of the stock. Continue doing so until the risotto is creamy and the rice is tender. Now add the cheese, remaining stock and lemon zest. Stir for a a minute or so. Remove from heat and serve topped with fresh chopped parsley.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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