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Risotto with asparagus
Risotto with asparagus
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy vegetarian risotto from Veneto, Italy with crunchy asparagus.
Ingredients:
  • 1L (4 cups) vegetable liquid stock
  • 1 leek, pale section only, washed, thinly sliced
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 150g (1 cup) frozen baby peas
  • 40g (1/2 cup) shredded parmesan
  • 40.00 ml shredded fresh basil
  • Small fresh basil leaves, to serve
Instructions:
  • In a medium saucepan over high heat, bring the stock to a gentle simmer after it comes to a boil.
  • In a large saucepan over medium heat, combine oil and half of the butter. Sauté leek and garlic for 5 minutes until soft. Stir in rice and cook for 2-3 minutes until grains are slightly glassy.
  • Pour in the wine and cook until the liquid is absorbed. Stir in 1 ladleful (about 125ml/1/2 cup) of simmering stock, stirring with a wooden spoon until absorbed. Continue adding stock, one ladleful at a time, stirring constantly until all liquid is absorbed before adding more. Cook for 20 minutes, or until the rice is tender yet firm, and the risotto is creamy. Add asparagus and peas with the last ladleful of stock.
  • Take the saucepan off the heat. Add the parmesan, basil, and remaining butter, stirring well. Season with salt and pepper to taste. Serve the risotto in individual bowls and garnish with fresh basil leaves.

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