Asparagus Risotto

This spring supper is a great way to celebrate asparagus season. The double asparagus risotto is a light and healthy dish that bursts with the flavour of asparagus. Asparagus is such a versatile vegetable that adds a unique flavour and texture to risotto. It's also packed with vitamins and minerals as well as containing high levels of amino acid asparagine, which serves as a natural diuretic, increasing urination and helping the body to get rid of excess salts.

Risotto has been a staple of Italian cuisine for centuries. It originated in Northern Italy, where rice was grown and readily available. It is traditionally made with round white rice varieties such as Arborio, Carnaroli, and Vialone Nano.

I frequently make risotto, particularly when I have gluten-free guests. Despite its reputation for being tricky, risotto is a breeze to make if you follow my risotto golden rules.

My Risotto Golden Rules

1. Never leave the pot unattended

2. Keep gently stirring with a silicone spatula

3. Add the liquid very slowly but never let the risotto dry out

4. Add butter and lastly cheese until the very last minute

Ingredients

• 250g Canaroli or Arborio rice

• 2 medium onions, finely chopped

• 1 clove garlic, grated

• 1 stick of celery, very finely chopped

• 250g of green asparagus

• 500ml of chicken or vegetable broth (stock)

• 150ml white wine

• 50g parmesan cheese, finely grated

• 30g butter

• 15ml olive oil

• Salt and Pepper

Method

1. To make this delicious asparagus risotto, start by preparing the asparagus. Begin by removing the woody ends and peeling off any hard outer skin, then chop the asparagus on the diagonal into bite-size pieces. Set aside the prettiest pieces and asparagus tips.

2. Next, steam the remaining asparagus pieces for 8 minutes or until they are soft enough to blend. Using a hand-held blender, combine the steamed asparagus with a few tablespoons of the stock until it becomes a smooth puree.

3. In a heavy-bottomed pan, gently fry the finely chopped onions and celery, being careful not to let them burn. Add the rice and garlic, season to taste, and continue cooking over low-medium heat. Increase the heat and add wine to the pan. Stir constantly and let the wine be absorbed by the rice.

4. Slowly add ladles of the stock to the pan, stirring until each is fully absorbed by the rice. Do not leave the pot unattended even for a minute.

5. When the rice is almost fully cooked, add the asparagus puree to the pan and stir. If the risotto seems dry, add more stock, but be careful not to let it dry out.

6. Lastly, stir add the butter and finely grated parmesan cheese, season to taste, Then, add the gently steamed asparagus tips and remaining pieces to the mixture. Serve immediately.

References

The Oxford Companion to Food, 1998, Alan Davidson

Nuts and Seeds in Health and Disease Prevention  2011. Chapter 122 - Sesame (Sesamum indicum L.) Seeds in Food, Nutrition, and Health 2011, Pages 1029-1036 MohamedElleuch, DorotheaBedigian, AdelZitoun,