The Anonymous Widower

A Simple Asparagus Risotto

I’ve cooked risotto before, but I had some left-over asparagus and thought it would make good risotto. So I cooked this risotto from Phil Vickery.

The ingredients I used were.

• 1 tbsp olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 200g risotto rice (eg carnaroli or arborio)
• 250mlwhite wine
• 500ml hot vegetable stock – I used Marigold Bouillon
• 4 asparagus spears, blanched, chopped
• 25g unsalted butter
• 75g parmesan, grated
• salt and freshly ground black pepper

These quantities make enough for two, but as I was hungry, I made it for one.

The method was as follows.

1. For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
2. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
3. Add the wine and simmer until absorbed by the rice.
4. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
5. Add the asparagus, butter and parmesan, season, to taste, with salt and freshly ground black pepper and stir well.

I slept well after that last night.

The original recipe also contains details on how to make parmesan crisps.  I’ll try those next time.

July 27, 2010 - Posted by AnonW | Food | Coeliac/Gluten-Free, Recipe