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

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Asparagus Risotto

Yield: 4

Author: Dee Kirk --- www.myskikitchen.com

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This double asparagus risotto is the perfect spring supper; light and healthy, and with infused with the flavour of asparagus. As I often have gluten-free guests, I tend to make a lot of risotto. I think risotto has an undeserved reputation of being tricky. Risotto is actually easy to make once you follow the rules.Risotto Golden RulesNever leave the pot unattended Keep stirringNever let the risotto dry outDon’t add cheese until the very last minute

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Ingredients

• 250g Canaroli or Arborio rice
• 2 medium onions, finely chopped
• 1 clove garlic, grated
• 1 stick of celery, finely chopped
• 250g of asparagus
• 500ml of vegetable or chicken stock
• 150ml white wine
• 50g parmesan cheese, grated
• 30g butter
• 15ml olive oil
• Salt and Pepper

Instructions

1. Prepare the asparagus by cutting off the woody ends and peeling off any hard outer skin. Chop on the diagonal into bite size pieces. Keep aside the asparagus tips and prettiest pieces.
2. Steam the rest of the asparagus pieces for 8 minutes or until soft enough to blend. Using a hand held blender, combine the steamed asparagus pieces with a couple of tablespoons of the stock until it is a puree.
3. Gently fry the onions and celery in a heavy bottomed pan - I use a Le Creuset. Add the rice and garlic, season and be careful not to let it burn.
4. Turn up the heat to medium and add the wine to the pan and let it be absorbed, stirring all the time. Slowly add the stock ladle by ladle until each is absorbed by the rice. Do not leave the pot unattended even for a minute.
5. When the rice is not quite cooked add the asparagus puree to the pan, stir and add then add the tips and remaining asparagus pieces. If the risotto seems dry then add more stock - just do not let the risotto dry out.
6. Lastly, add the butter and grated parmesan cheese, season to taste, stir and serve immediately.

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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,