Asparagus Risotto
Rated 5.0 stars by 1 users
Servings
4
Italian fast food at its best! Risotto has a reputation for being difficult and time-consuming, but is actually a dish that can be thrown together in under 30 minutes. Here is our take on a delicious green risotto with asparagus and spinach. Perfect for the light spring weather.
Ingredients
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Organic Risotto Rice
- 1 large onion, diced
- 1 clove of garlic, finely chopped
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3 tablespoons Organic extra virgin olive oil
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½ cup white wine
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6 ½ liters of vegetable or chicken broth, heated
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A few handfuls fresh baby spinach
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20 green asparagus stalks (break off the end of the stems and cut the rest into slices)
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1 generous dollop of butter
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2 handfuls grated Parmigiano Reggiano
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Fresh pepper
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Grated Parmigiano Reggiano
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Organic lemon oil
Topping
Directions
Cut the asparagus into thin slices.
Sauté the onion and garlic in extra virgin olive oil in a pan, until translucent.
Add the risotto rice and let it cook for a few minutes.
Add the wine and bring to a boil.
Just before the dish is finished, turn the asparagus into the risotto and cook for the last 1-2 minutes.
Blend the spinach leaves to a puree with a little of the broth.
Pour the spinach mixture into the risotto, just when the rice is as tender as it should be. (Note: It takes between 20-30 minutes to cook a risotto tender with a light bite.)
- REMEMBER - Risotto must be creamy and slightly runny and not thick like porridge.
Add butter and grated parmesan, and season with pepper from a grinder. Be careful with salt - both broth and Parmesan cheese are very salty themselves.
Turn off the heat and put the lid on your dish. Let the risotto rest/infuse for 3-5 minutes.
Serving
Serve the risotto in warmed deep plates with plenty of freshly grated parmesan on top.
Drizzle with lemon oil to complete the gorgeous taste experience!
Recipe Note
TIP: If you want a piece of meat on the side, chicken or fish are perfect to serve with this, but traditionally risotto is served as an independent dish.
