Asparagus Risotto Recipe

When it comes to nutrition, asparagus is like the superhero of vegetables. Cooking asparagus risotto requires some finesse, but with the right techniques and ingredients, you can create a dish that will impress your family and friends. This recipe will guide you through the process of selecting the perfect asparagus, creating a flavorful risotto base, incorporating the asparagus, and perfecting the creaminess and texture. 

Using fresh asparagus is preferable as it provides a vibrant and crisp flavour to the risotto. However, if fresh asparagus is not available, you can use frozen asparagus as a substitute. Make sure to thaw and drain the frozen asparagus before incorporating it into the risotto. Keep in mind that the texture and taste may vary slightly compared to using fresh asparagus.

What makes asparagus risotto so appealing is its vibrant green color, delicate flavors, and creamy consistency. The tender asparagus spears add a lovely crunch and the perfect hint of sweetness to balance out the richness of the risotto. It's a dish that can be enjoyed on its own or paired with a variety of proteins, making it a versatile and satisfying meal option for any occasion.

Prep Time: 10 min
Cook Time: 10-20 mins
285g frozen asparagus, thawed
2 shallots or 4-5 spring onions, chopped
15g butter
2 tbsp olive oil
225g risotto rice
75ml dry white wine
600ml vegetable stock
salt and freshly ground black pepper

1. Cut the tips from the asparagus and carefully steam them until just tender. Keep to one side.

2. Meanwhile, chop the uncooked stems then gently fry with the shallots or spring onions in the butter and oil for 2-3 minutes. Do not allow the vegetables to brown.

3. Add the rice and wine and bring to the boil. Reduce the heat and cook, uncovered, until most of the liquid has been absorbed, stirring occasionally.

4. Add half the stock and return to the boil. Continue to cook over a low to medium heat, stirring from time to time.

5. When the liquid has been absorbed repeat with the remaining stock.

6. Cook until the remaining liquid is absorbed, stirring occasionally. The risotto should be slightly creamy but not wet. Stir in the asparagus tips and seasoning and top with grated Parmesan, if desired.