Asparagus Risotto
Asparagus Risotto
Ingredients
- 1 pc 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 gloves Garlic Finely diced
- 1 1/2 cup Arborio Rice
- 1 liter Stock Hot
- 1/2 cup Basil
- 1 cup Peas
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 pc Lemon Cut into wedges
- Pecorino or Parmesan To serve
Instructions
- TO 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.
Tips and Variations
GLUTEN-FREE
VEGETARIAN: replace chicken with a tin of black beans, or try jackfruit.
SHORTCUTS: instead of poaching chicken, use a rotisserie chicken.
Nutrition
Calories: 463kcal | Carbohydrates: 81g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1024mg | Potassium: 623mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2783IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 9mg
