Asparagus Risotto, Stalks And All

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SERVES:

2-3

Prep Time:

Cook Time:

This recipe is the bee's knees. Not only is it so simple to make, it is truly delicious. Top tips: If you don't have a red onion, swap it out for a white one and ensure you don't overcook the rice! Often, the woodier ends of the asparagus are shopped off and thrown away, but not in our watch! Here, you boil them, whizz them up and incorporate them into the risotto for extra added flavour.

_Ingredients:

1 bunch of asparagus
500ml asparagus cooking water
2 tablespoons olive oil
500ml vegetable stock
2 cloves of garlic, crushed
1 small red onion, diced
1/4 cup Parmesan
1.5 cups Arborio rice
50g butter
75ml white wine

_Instructions

Fill a pot with water and bring it to a boil.
Cut or snap off the woody ends of the asparagus. Slice the tender asparagus stalks into pieces. When the water is boiling, blanch the woody ends of the asparagus for 2-3 minutes. Remove them from the water and set aside.
Add the tender stems of the asparagus into the water and blanch for 2 minutes. Using a slotted spoon, remove them from the water and set aside. Do not discard the asparagus cooking water; we will use this to make the risotto.
In a blender, blend the woody ends of the asparagus stalks with one ladle of cooking water until smooth. Set this puree aside.
Heat a large, heavy-based frying pan or pot with olive oil and a knob of butter. Add the onions and garlic and cook until they are soft and translucent.
Add the rice and cook gently for 2 minutes to coat the rice with oil.
Pour in the white wine and allow it to reduce. Start adding the stock and asparagus water ladle by ladle, allowing each ladle to be absorbed before adding the next. This will take approximately 20 minutes. Continue this process until the rice is al dente.
Pour in the asparagus stalk puree, add the cooked asparagus spears, butter, and freshly shaved Parmesan. Season with freshly cracked black pepper and salt.

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