Asparagus made interesting, this tasty and filling risotto dish makes a delicious dinner, and any leftovers are perfect for lunch the next day.
Time: 45 mins
- 150g asparagus, tough ends trimmed and roughly chopped
- 1/2 cup Arborio rice
- 2 1/2 cups chicken stock
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1/2 red onion, diced
- 2 tbsp. parmesan cheese
- 2 tbsp. dry white wine
- Pinch of salt
Bring a small saucepan of water to the boil and add half of the asparagus stalks. Cook for five minutes or until quite soft before draining and placing in a blender or food processor. Add just enough water to allow to puree until smooth, then set aside.
In another small saucepan heat the chicken stock over low heat to keep warm.
Meanwhile, in a large non-stick fry pan melt half the butter over medium heat. Add the oil and mix until combined. Once sizzling, add the onion and sauté, stirring occasionally, for three to five minutes or until soft.
Add the rice and cook for two to three minutes until glossy, ensure it does not stick to the pan. Pour in the wine and allow the liquid to evaporate before adding a pinch of salt.
Remove the warmed chicken stock from heat and add to pan half a cup at a time, stirring occasionally. Set a time for 15 minutes. Each time half cup of stock has just about evaporated add the next half cup.
When the fifteen minutes is up add the remaining asparagus, including tips. Continue to add the half cups of stock as needed. Taste test the rice until it is tender with a slight crunch. It should take a total of 20 to 30 minutes to reach the desired consistency. When the rice tastes right, stir through the asparagus puree, prepared earlier.
Remove pan from heat and stir in remaining butter and parmesan. Season with salt and pepper. Serve immediately.