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Cover: Gluten free cooking

27Mar 12

Asparagus Risotto

Asparagus RisottoSmooth and creamy, sticky and cheesy, what’s not to like about risotto?  This Asparagus Risotto is my take on the classic Italian dish which is traditionally made using Arborio or Carnaroli rice due to their high-starch content (that’s what makes it sticky and creamy).  However, if you can’t find these kinds of rice at your local supermarket, then any short-grained rice will work well.  I’ve personally had a lot of success with whole, short-grain organic rice, although this does add almost double the time to the cooking process.  Either way, don’t skimp on the cheese, or try to rush the cooking process, as these two points are key to prepare a delicious authentic-tasting risotto. If you decide that you like your rice with more vegetables, try a squash and garlic risotto. Simply delicious.

You need:

  • 3 tablespoons extra-virgin olive oil
  • ½ cup finely chopped onion
  • 2 cups fresh asparagus cut into inch-long sticks
  • 1 large garlic, minced
  • 2 cups Arborio or Carnaroli rice
  • 1/3 cup dry white wine
  • 5 – 7 cups vegetable broth
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese

Steps:

  1. Heat up the broth in a saucepan and leave it on a back burner at the lowest setting in order to keep it warm.
  2. Heat the oil over a medium heat in a large, heavy-bottomed skillet.
  3. When the oil is hot, but before it starts to smoke, stir in the onion and sauté until translucent, but not browned.
  4. Stir in the garlic and asparagus and keep cooking until the onion is nice and tender, making sure it doesn’t brown.
  5. Stir in the rice and sauté for a minute or two, making sure that each grain of rice gets coated with oil and toasted.
  6. Add around ¾ of a cup of the broth to the rice and stir continuously until most of the liquid is absorbed.
  7. Continue adding the broth ¾ of a cup at a time, letting the liquid get absorbed each time.
  8. Continue cooking and adding broth until the rice is creamy and just slightly al dente, around 30 minutes.  There may be some broth left over.
  9. Remove from the heat and season to taste with sea salt and freshly ground black pepper.
  10. Stir in the parsley and parmesan cheese.
  11. Serve while it’s still hot, with a fresh bowl of Parmesan cheese on the side so your guests can add more as they desire.

Ready In:  45 minutes

Serves:  4-6

Difficulty:  Out of 5, it’s a 3!

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4 comments

  1. I always thought risottos would be harder to make! I am definitely going to try this one out.

    Reply
  2. […] get hold of pigeon, then why not try this delicious risotto recipe? (For a veggie risotto, try this asparagus risotto […]

    Reply
  3. […] If you love asparagus as much as I do, try these other recipes: Curly Asparagus Salad with Goat’s Cheese and Medjool Dates, Steamed Spring Vegetables with Toasted Pine Nuts or asparagus risotto. […]

    Reply
  4. […] that enhances the traditional pumpkin risotto. Other fantastic rice meals include this delicious asparagus risotto and my tempting game Pigeon […]

    Reply

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