Green asparagus is in season here in Italy. Everyone gets rather excited about it - the season is short so all the market traders are very keen to get you to buy theirs! I picked up a bunch of young asparagus, the type that’s picked when still thin and not too woody. It’s best to eat them as soon as possible, as they start losing their flavour quickly.
My favourite way to eat asparagus is with fried eggs, drizzled with olive oil and a grating of fresh Parmesan cheese. That’s never going to keep a growing toddler satisfied though, so I decided on this velvety risotto.
My favourite way to eat asparagus is with fried eggs, drizzled with olive oil and a grating of fresh Parmesan cheese. That’s never going to keep a growing toddler satisfied though, so I decided on this velvety risotto.
Risotto. needs. time. and. patience. Try to rush, and your base veg will be too crunchy, your rice claggy, and the whole thing flavourless. So to make it worth the hassle, picking a great-tasting seasonal vegetable like asparagus helps. Helps when you have to stand there pouring the stock in ladle by ladle. Would you do it for tinned peas? No. So wait until you have something you're excited about (I get excited about seasonal vegetables. Honestly I do).
Serves: 4
Pots/pans to be washed up afterwards: 3
Prep time: 10 mins
Cooking time: 45 mins
Ingredients:
250 g Arborio rice
1 small onion, finely chopped
1 stick of celery, finely chopped
1 bunch fresh asparagus, woody ends discarded and chopped into 3 cm pieces
100 ml white cooking wine
500 ml hot vegetable or chicken stock
juice of half a lemon
flat-leaf parsley, chopped
a knob of butter (optional)
150 g grated Parmesan cheese
olive oil
black pepper
sea salt
In a large, heavy-bottomed pot, fry the onion and celery over a low heat. A reaaaaally low heat, for as looooong as you can bear it (at least 10 minutes, 15 is better).
In the meantime, steam the asparagus in a bamboo basket or steamer for about 10 mins, or until soft.
Back to the risotto: increase the heat and add the rice, stirring well for a minute so all the grains are coated in oil and don’t stick to the pot.
Stir in the wine and let it evaporate.
Add a ladle of the hot stock, stirring just enough to get it mix into the rice. Leave to simmer on a medium heat until 90% gone.
Repeat. And repeat. And repeat…
When the risotto is almost done, heat a teaspoon of olive oil in a frying pan. Toss the asparagus in the oil with the chopped parsley, lemon juice, salt and pepper.
Serves: 4
Pots/pans to be washed up afterwards: 3
Prep time: 10 mins
Cooking time: 45 mins
Ingredients:
250 g Arborio rice
1 small onion, finely chopped
1 stick of celery, finely chopped
1 bunch fresh asparagus, woody ends discarded and chopped into 3 cm pieces
100 ml white cooking wine
500 ml hot vegetable or chicken stock
juice of half a lemon
flat-leaf parsley, chopped
a knob of butter (optional)
150 g grated Parmesan cheese
olive oil
black pepper
sea salt
In a large, heavy-bottomed pot, fry the onion and celery over a low heat. A reaaaaally low heat, for as looooong as you can bear it (at least 10 minutes, 15 is better).
In the meantime, steam the asparagus in a bamboo basket or steamer for about 10 mins, or until soft.
Back to the risotto: increase the heat and add the rice, stirring well for a minute so all the grains are coated in oil and don’t stick to the pot.
Stir in the wine and let it evaporate.
Add a ladle of the hot stock, stirring just enough to get it mix into the rice. Leave to simmer on a medium heat until 90% gone.
Repeat. And repeat. And repeat…
When the risotto is almost done, heat a teaspoon of olive oil in a frying pan. Toss the asparagus in the oil with the chopped parsley, lemon juice, salt and pepper.
When the risotto is done (i.e. when the grains have some ‘bite’ but they haven’t turned into mush) take it off the heat and stir in the asparagus, Parmesan and a knob of butter. If necessary, more Parmesan can be added at the table.
How do you like to eat asparagus?
How do you like to eat asparagus?
