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Ingredients
- 400 gm asparagus trimmed of hard stems
- 400 gm risotto rice
- 3 Tbsp. single cream large handful of basil leaves roughly torn
- 3 Tbsp. extra virgin olive oil
- 1 med onion peeled and finely minced
- 5 x spring onions coarsley minced
- 150 ml dry white wine
- 1 1/5 lt warm chicken or possibly beef stock with fat removed
- 85 gm grated parmesan cheese
- 1 x salt and freshly grnd black pepper
Directions
- Cut the asparagus tips off and set aside.
- Cut each stalk into two and cook in plenty of lightly salted boiling water for 2 min. Remove from the pan with a slotted spoon and drain.
- Next drop the tips in the boiling water and boil very briefly for 30 seconds only.
- Take out of the pan and drain separately.
- Place just over half of the stalk pcs in a liquidizer with the cream a few basil leaves and stems and 23 Tbsp. of the asparagus cooking liquid.
- Liquidize to a light green velvety sauce and set aside.
- Chop the remaining stalk pcs into thin rounds.
- Heat the oil in a heavy wide based pan and saute/fry the onion and spring onions in it till just wilted.
- Add in the rice gradually stirring over a gentle heat till well coated in the oil.
- Add in the wine and once absorbed start adding ladlefuls of the warm stock and 150ml of the asparagus cooking liquid.
- Keep stirring to prevent the rice from sticking.
- After about 25 min when the rice has doubled its volume is losing its chalky colour and is becoming soft season to taste and add in the liquidized asparagus.
- Stir it gently into the risotto that will turn a lovely pale green colour.
- Simmer for 10 more min.
- Keep tasting the rice at this stage in order to catch it at the desired moment.
- It should be soft outside but hard in the middle.
- It should also have a very creamy appearance so add in more liquid if necessary.
- Once the risotto is ready add in the remaining basil half of the Parmesan the asparagus stalk segments and half of the tips.
- Mix gently cover and turn the heat off.
- It can now wait for s min but no more.
- Empty on to a hot platter scatter the remaining asparagus over the top garnish with a few more basil leaves if you wish and serve with a bowl of the remaining cheese.
- This is a risotto with a very refined taste and elegant looks making it perfectfor a summer lunch or possibly an al fresco dinner. It is best to make the stock beforehand so the dish is not too laborious on the day. Allow about 85g arborio carnaroli or possibly vialone nano rice per person. Remember which a risotto has to be cooked and consumed immediately while it is still smooth and creamy. A crisp green salad and fresh bread are the perfect accompaniment to the dish.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 527g | |
| Recipe makes 4 servings | |
| Calories 1050 | |
| Calories from Fat 665 | 63% |
| Total Fat 74.2g | 93% |
| Saturated Fat 22.41g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 304mg | 101% |
| Sodium 593mg | 25% |
| Potassium 920mg | 26% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.55g | 2% |
| Protein 78.77g | 126% |
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