Let’s end this week on a healthy note, with a touch of colour. We’ve had a risotto dish before but with sausage meat – so this time it’s a vegetarian dish using asparagus. And if you think risotto is a difficult dish to master, try this recipe step-by-step and discover how easy it actually is. Demystify cooking, and like most other things, it becomes easy once you know how! Have a great weekend.
Asparagus Risotto
Serves 2 people
Ingredients:
2 tbsp olive oil
1/2 onion, finely chopped (white or red)
150g/6oz Arborio rice
450g/18oz vegetable broth
Bunch fresh asparagus
Fresh Parsley, finely chopped
Fresh Basil, finely chopped
1/4 cup Parmegiano Reggiano
Method:
Heat olive oil in medium pan and sauce the onion for 3-4 minutes.
Add Arborio rice and cook for 3-4 minutes over medium heat.
Add vegetable broth 1/3 at a time ie. 150g/6oz of broth every 6 minutes, stirring until liquid is absorbed – total cooking time of rice is 18 minutes.
Chop ends off asparagus, and steam for 4-5 minutes in separate pan.
Cut into bite-size pieces and add to the rice, keeping 6 pieces of asparagus for decoration later.
Add parsley and basil to risotto
Taste! If risotto is dry add a little more broth
Add 1 tsp olive oil and Parmesan cheese and stir into risotto
Serve risotto with 3 pieces of whole asparagus laid on top for decoration!
Chef’s Tip:
Remember! When cooking a risotto, always add the broth 1/3 at a time and allow to absorb before adding more.
Always finely chop the onion for a risotto! You can substitute asparagus with green peas.
