Prep 15 mins
Cook 30 mins
Now that it is spring, I thought I'd add a tasty asparagus dish. This is adapted from "Cook with Jamie," by Jamie Oliver.
- 453.59 g asparagus, tough ends removed
- 14.79 ml extra virgin olive oil
- 44.37 ml butter, divided use
- 473.18 ml low sodium chicken broth
- 473.18 ml water
- 1 small onion, finely chopped
- 354.88 ml arborio rice or 354.88 ml carnaroli rice
- 118.29 ml vermouth or 118.29 ml dry white wine
- 118.29 ml parmesan cheese, freshly grated
- 59.14 ml of fresh mint, finely chopped
- 1 lemon, juice and zest of
- Remove tips from asperagus and slice stalks into thin disks.
- Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and saute until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.
- Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.
- When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.
- Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.
Easier to make than I anticipated and what a result. I did put X3 knoor stock cubes to the liquid and also didn't add the butter after cooking. However, it was so creamy and gorgeous there was no need. LOVED IT! Thanks!
Made for ZWT 7 Itlay ~ This was absolutely fantastic! The lemon zest and mint added an amazingly fresh flavour. I topped it with fresh parmesan cheese and served it with grilled chicken for a great meal that the whole family loved! :)
My first time but it will not be my last at making risotto! It really is easy to make it just takes time for the broth to be absorbed. I put the asparagus tips in at the last 10 minutes of cooking. I wanted them to hold their shape. Martini and Rossi was the vermouth I used. This is so good with the lemon/mint combination! I would never have made risotto if it wasn't for the challenge. I'm glad I took a chance on something new. I made this for *Zaar World Tour 4* game 2008 for the *Creamy Risotto Challenge* YUM Oh yes team *Tastebud Tickling Travelers*