Risotto with white asparagus
Equipment
- cutter / blender
- deep pan
- cooking pot
- vegetable peeler
Ingredients
- 1 kg white asparagus fresh
- 1 onion
- 1 clove garlic
- 1 leek
- 300 gr risotto rice short grain
- 600 ml water
- ½ cube vegetable broth
- 2 tbl spoon olive oil
- 50 gr butter
- 50 gr Parmesan cheese fresh grated
- pinch white pepper and salt
Instructions
- Peel the white asparagus with a vegetable peeler from the top downwards and cut +/- 2 cm from the woody stem at the bottom.
- Halve the asparagus. Cut the bottom part into large pieces. (set aside) From the other half, first cut off the top (+/-2cm) and the rest into fine slices of +/-5mm.
- Halve the leek stem into 4 lengthwise and then cut into small pieces crosswise. Add half of the leek to the finely chopped asparagus with the heads. The other half of the leek with the coarsely chopped asparagus.
- Place a cooking pot with 600 ml of water on the heat. Add some salt and a few drops of olive oil. Add the part with the coarsely chopped asparagus and the leek. Add the 1/2 stock cube and cook everything until done. Then put this through a sieve and collect the cooking liquid. Set the cooking liquid aside and put the cooked asparagus and leek in the blender. Blend into a fine and smooth puree. Add 2 tbsp cooking liquid if necessary. Set aside
- Put 1 tbsp olive oil in a pan or wok and stew the finely chopped asparagus, their heads and the leek. After simmering for about 5 minutes, it is done (=al dente). Place in a bowl and set aside (we will stir this into the risotto at the end)
- Chop the onion. Grate the garlic clove. Put 1 tbsp olive oil in a deep pan and stew the onion together with the garlic. Do not let the onion brown. Rinse the risotto rice under running water and then add it to the onion. Let it stew for about 2 minutes.Pour over the 600 ml stock (cooking liquid) and season with white pepper and salt if necessary. Stir the rice into the broth. Place a lid on the pan and let it cook gently over a low heat.
- After 15 -20 minutes the rice will have absorbed the cooking liquid and then we will stir the rice for the first time. Add the finely mixed puree from the blender, butter and parmesan cheese. Finally, stir in the pieces of asparagus and leek. Let it simmer until the risotto is ready. Please note… Do not overcook the risotto as this will result in a sticky mess… So taste it in time.If necessary, add some more seasoning.
Notes
Fresh white asparagus… This delicate vegetable, often referred to as ‘white gold’, forms the basis for many culinary creations. In combination with the soft, earthy notes of leek, a risotto is created like you have never eaten before.
Making a risotto requires patience and attention, but the result is a creamy dish full of flavor.
The white asparagus, carefully peeled and cut. Part is first lightly fried to bring out their natural sugars. Another part of the asparagus is boiled and pureed.
The risotto rice is then carefully prepared with the cooking liquid. The rice absorbs the flavors of the onion, garlic and stock, causing the grains to swell to perfection. The leek, finely chopped and gently fried, adds a subtle depth to the dish. Together they form a harmonious whole that is enhanced by a final touch of Parmesan cheese, butter and a turn of the pepper mill. This dish is ideal to celebrate the arrival of spring because that is when the white asparagus is at its best.
It is suitable for a weekday evening as well as for a special occasion.
I made this dish together with a piece of grilled sea bass.Nutrition
Some more recipes with white asparagus:
Don’t have any inspiration for dinner? Do you find it difficult to put something tasty and healthy on the table in as little time as possible? Or does the Mediterranean lifestyle appeal to you?
Then my e-book ‘Healthy Mediterranean’ is for you!
Bekijk ook deze recepten
Download my E-book
This booklet is my culinary ode to the Mediterranean cuisine; a collection of flavors and aromas that embody my passion for cooking, intended to inspire or enrich both the experienced chef and the home cook with the simplicity and purity of Mediterranean tastes. Easy recipes, accessible to everyone, and with a broad palette of flavors.
Order here
Foodblog
by Patricia
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across…
In my blog you will get to know my healthy Mediterranean fusion cuisine!
Buen provecho!
Nieuwsbrief
Subscribe to our newsletter and stay informed about the latest news and amazing recipes.
Leave a Reply