Asparagus Risotto

Creamy risotto with fresh asparagus, white wine and Parmesan. A classic Italian spring dish where arborio rice is slowly cooked with warm broth and asparagus added at the end to stay crisp.

Ingredients

• 300 g arborio rice
• 500 g green asparagus
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 100 ml dry white wine
• 1.5 liters warm vegetable or chicken stock
• 50 g grated Parmesan
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and freshly ground black pepper

Method

1. 1
   Heat the stock in a saucepan and keep warm. Snap off the tough asparagus ends, cut into 3 cm pieces. Blanch in stock until just tender; remove and set aside.
2. 2
   Heat olive oil and half the butter in a heavy-based pot. Sauté shallot and garlic without browning.
3. 3
   Add the rice and toast, stirring, for 1–2 minutes. Pour in the wine and stir until absorbed.
4. 4
   Add stock one ladle at a time, stirring constantly and waiting until each ladleful is absorbed.
5. 5
   After 15–18 minutes, when the rice is almost done, stir in the asparagus. Cook 2 more minutes.
6. 6
   Remove from heat, stir in remaining butter and Parmesan. Season and serve immediately.