Risotto with white asparagus

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This creamy risotto with white asparagus is an ode to spring...

Prep Time20

Cook Time35

Total Time55

Course: Side dish, Main dish, pasta and cereals, lunch

Cuisine: Own recipe

Keyword: white asparagus, rice dish, vegetarian recipe, risotto, witte asperges recept, vegetable dish, mediterranean kitchen, risotto with white asparagus

language: en

gelegenheid: lunch, daily dishes, festive

Servings: persons

Calories: 535kcal

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