The Dinner Planner

 

Asparagus Risotto

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Servings 4

Equipment

  • Chopping Board
  • Small Blender/Stick Blender
  • Colander
  • Saucepan - for blanching asparagus
  • Large heavy based pan - for risotto

Ingredients
 

  • 1 leek - cut in half lengthways and then into half circles. Rinse to remove and dirt.
  • 2 bunches asparagus - tips cut off and set aside,
  • 4 garlic cloves - finely diced
  • cups arborio rice
  • 1 litre stock - hot
  • ½ cup basil
  • 1 cup peas
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 lemon - cut into wedges
  • pecorino or parmesan to serve

Instructions
 

PREP

  • Slice leek in half lengthways, cut into half circles and place in colander. Rinse to remove any dirt.
  • Remove the woody ends off the asparagus. Cut the tips off, set aside. Slice the rest of the asparagus on the an angle and divide in two.
  • Dice garlic and heat up stock.

Make

  • In the small saucepan boil some salted water.
  • Place the butter and a tablespoon of olive oil in the large pan on medium heat on the stove. Once melted, add the leek and cook for 5 minutes.
  • While the leek is cooking, add the remaining chopped asparagus (middle parts only) to the boiling water and blanche for 3 minutes until bright green. Reserve 1 cup of the cooking water. Drain, and place in the blender with the basil, cooking water and remaining olive oil.
  • Add garlic to the pan and cook for a further minute, until fragrant.
  • Add rice to the pan and stir to coat all the grains. Deglaze pan with a splash of white wine (if you have some) or some of the heated stock.
  • Pour in half the stock and cook for 8 minutes, stirring occasionally.
  • Meanwhile blend the asparagus and basil sauce.
  • Once the stock has been absorbed, add the remaining stock and cook for a further 5 minutes. When there is still some stock in the pan, add the asparagus tips and remaining middles. Stir to combine.
  • Pour the asparagus and basil sauce into the pan, stir to combine and cook for a further 2 minutes until thickened. Season with salt and pepper.
  • The risotto is cooked when the rice still has a little 'bite' to it and it is still saucy.

To Serve

  • Divide Risotto amongst bowls, garnish with a lemon wedge to squeeze over and a generous sprinkling of pecorino/parmesan.

Nutrition

Calories: 474kcal | Carbohydrates: 83g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1028mg | Potassium: 649mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2983IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 9mg

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