Asparagus Risotto is a delicious spring recipe to celebrate the magnificent asparagus season! Like many of you, I’m sure, I consider asparagus one of spring’s big highlights—a real treat and a sign that summer is just around the corner.
Asparagus is a tricky crop to grow as it needs space and time. Despite last summer’s searing heat, our small bed survived. Small spears appeared but were not even pencil-thick, so we will probably have to wait another two years before we enjoy them. Hence, why can they be a little pricey. Flavouring a risotto with a puree from the stems can further stretch your precious 500 g bunch. You still preserve the tips for the asparagus experience but end up with a tasty meal for four people.
If you can, Look for locally grown asparagus. Asparagus is widely grown across Europe and further afield, so chances are you should find some that are not too far from home. When buying, look for dark green stems with tightly closed firm buds, which should ideally also have a hint of purple.
I have used vegetable stock as the base, but you can use chicken stock if you prefer. Ensure the stock is not overpowering—asparagus is the Star of the Show.
Risotto Tips
Risotto is easy, but there are a few golden rules. Use good quality rice—Carnaroli is reputed to be the best. Add the HOT stock gradually, a ladle or cup at a time, ensuring the rice is covered with liquid with each addition. Let the liquid evaporate and stir occasionally to stop the rice from sticking. Use a large, shallow, heavy-based pan so the rice cooks evenly. The onions should be translucent and soft – they must not brown. Stir vigorously at the end to dissolve the butter and parmesan and release the starch for a creamy risotto. If you have one lurking in your drawer, it’s time to use the Girariso – a wooden spoon with a hole in the middle – your tool for stirring risotto.
Vegetable Stock
Start by making a vegetable stock (carrot, onion, fennel or celery, garlic, parsley stems, small potato, bay leaf, and peppercorns). It only takes about 45 minutes—any longer, and it can start to taste a little bitter. Add 2 litres of water as you want to be left with 1.5 litres of liquid. Meanwhile, trim off the asparagus tips (cut a couple of cm below the bud). This will leave you with the main stem and woody base. Trim away the woody stem, leaving you with the green stems.
Once the stock is ready, scoop out the vegetables and bring it back to a boil. Cook the tips in the stock for about a minute, remove them carefully, and set aside. Then, cook the stems for about 3-4 minutes (depending on their thickness). You want them soft enough to puree. Cover the stock to keep it warm, and in a food processor or mini blender, puree the asparagus stems with the parsley and a little vegetable stock. Set aside.
Method – Asparagus Risotto
You are now ready to assemble the risotto. It all feels like a faff, but it’s worth it. Saute the finely chopped onions in a generous knob of butter and a good dash of olive oil. Leave them to soften and become translucent but not caramelised or browned. Add the rice, and when it’s coated in the oil and translucent, add the wine. Once the wine has evaporated, add a generous ladle or cup of stock (which should still be hot). Stir gently and cook until the stock begins to evaporate. Keep adding stock and evaporating until the rice is swollen and ‘al dente’. Stir in the puree and knob of butter or dash of olive oil, the cheese, and a little lemon zest. Stir well for a minute to dissolve the cheese and release the starch for a perfect creamy finish. Gently stir in the asparagus tips, cook for another minute and check for seasoning. Add a little more stock if necessary. The final result is ‘al dente’ rice, with a loose but creamy texture.
Serve immediately with a sprinkle of cheese. Garnish with lemon and parsley or dill. It’s better to stir in a squeeze of lemon juice at the last minute so that the wonderful, vibrant green colour does not fade as you serve.
*The general rule of thumb is 60-75 g of rice per person. The recipe serves four. If you need a more generous serving for four people, increase the serving indicator (at the top of the recipe card) to 5 for 75 g or 6 for 90 g of rice per person. However, remember, asparagus risotto is a little richer, so you may not need so much.
Asparagus Risotto
Equipment
- 1 large shallow heavy-based pan
Ingredients
Risotto
- 500 g asparagus
- 240 g Carnaroli rice or similar
- 1 large yellow onion, very finely chopped
- 60 g butter
- small glass wine (about 80 ml)
- 1.5 litres vegetable stock (see below)
- 50 – 60 g grated parmesan (use the fine side of the grater)
- generous handful broad leaf parsely – roughly chopped – add the stalks to the vegetable stock
- 1 tsp lemon zest
- salt and freshly ground pepper
- olive oil and butter
Vegetable Stock
- 1 large carrot – roughly chopped
- 1 large onion – roughly chopped
- 1 small leek – sliced into 2 or 3 pieces
- 1 rib celery – sliced into 2 or 3 pieces
- 1 small potato
- 2 cloves garlic – lightly crushed
- stalks from the parsely
- 1 tsp peppercorns
- 1 or 2 bay leaves
Instructions
Step One – Vegetable stock
- Add all the ingredients into a large saucepan with 2 litres of water. Bring to the boil and then simmer for 45 minutes.
Step Two – Asparagus
- Trim the asparagus tips (cut a couple of cm below the bud). This will leave you with the main stem and woody base. Trim away the woody stem, leaving you with the green stems.
- When the vegetable stock is ready, scoop out the vegetables. Bring the stock back to a boil.
- Cook the asparagus tips in the stock for about a minute, cover them to keep warm and set aside.
- In the same stock, cook the asparagus stems for about 3-4 minutes (depending on their thickness). You want them soft enough to puree.
- In a food processor or mini blender, puree the asparagus stems with the parsley and a little of the vegetable stock and ¼ tsp salt. It should be thick but pourable. Set aside.
- The stock is now ready for the risotto – cover and keep warm.
Final Step – Risotto
- Saute the finely chopped onions in butter and a dash of olive oil. Leave them to soften and become translucent but not caramelised or browned.
- Add the rice. When it starts to sizzle and is translucent but NOT brown, add the wine. Once the wine has evaporated, add a generous ladle or cup of hot stock and ¾ tsp salt. (Re-heat the stock if it has cooled too much.)
- Stir occasionally and cook until the stock begins to evaporate. Keep adding stock and evaporating until the rice is swollen and 'al dente'. Each time you add the stock, it must cover the rice – so it cooks evenly.
- Stir in the asparagus puree, butter, cheese, and lemon zest. Add a generous grating of black pepper. Stir well to dissolve the cheese and release the starch for a perfect creamy risotto.
- Gently stir in the asparagus tips and check for seasoning. Heat for about a minute to warm through. Add a little more stock if necessary. The final result is 'al dente' rice, with a loose but creamy texture. Cover and leave to stand for 3-5 minutes.
- Serve with a fine grating of cheese. Garnish with lemon and parsley or dill. Lemon juice is a delicious addition, but it needs to be squeezed at the last minute to prevent the asparagus from losing its vibrant green colour. You can also drizzle with a little extra olive oil!
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