Asparagus Risotto


I've been making risotto for about 5 years now. It seems to be a dish some people are intimidated by, but it's actually very simple to make. It just takes a bit of time to get it where it needs to go. My stand-by is asparagus risotto. They go well together. To make a large batch you'll need: 1 tablespoon of olive oil, 2 cups of arborio rice, 1 cup of white wine, 2 tetra packs of vegetable stock, 1 cup of grated parmesan cheese, salt & pepper, and 10 asparagus spears, cut into 1/2 inch pieces. 

Heat the oil in a large pan. Meanwhile, in a large pot, heat the veg stock. Toss in the arborio rice and allow it to cook for a few minutes. Add the wine and cook for a few more minutes. With a ladle, scoop in 2-3 ladle fulls of the warm stock. Once the rice has absorbed this, add more stock. You'll continue to do this for about 30 minutes. Don't leave the kitchen. You need to make sure that the rice doesn't get too dry and start sticking to the bottom of the pan. You'll know the rice is cooked when it becomes soft but not mushy. You can cook the asparagus in a pan on the stove or in the microwave with a bit of water. It only takes about 2 minutes to cook. While it's cooking, add the grated parm to the rice. At this point you'll want to check the seasoning. Since the parmesan cheese can be fairly salty, you'll probably need more pepper than salt. Turn off the heat, scoop the risotto into a nice, large bowl, and top with the asparagus. Pretty good hey?

Happy Saturday! xx Allison