Asparagus Risotto
Ingredients
- 1 bunch asparagus
- 1 large leek or white onion diced
- 4 tbsp olive oil divided
- 4 garlic cloves rough chopped
- 1 cup arborio rice
- 1/4 cup white wine
- 4 cups vegetable broth
- 1/2 cup basil leaves
- 1 lemon zest and some juice, to taste
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a small pot of water to boil on the stove to blanch the asparagus.
- Prep the asparagus: Cut the fibrous ends off the asparagus and discard (you can tell where this is by breaking an end off with your fingers, usually about an inch from bottom - and using this as a guide, cut the rest to match). Toss all the fibrous ends in your compost bin. Cut the pretty tips off (about 1-1/2 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1-1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which will be stirred into the risotto at the end to give it a beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips and keep these set aside. You will have two piles of asparagus, 1-1/2 cups of the “middles” and one with the tips and leftover middles.
- Blanch and Blend: In the small pot of boiling water, blanch the 1-1/2 cups of asparagus “middles” (without the tips), until tender and vibrant, about 5 minutes depending on size. Drain, but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil and the basil leaves until silky smooth, either in a blender or using an immersion blender. Set this aside to add to the risotto at the end.
- Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help soften them.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium heat. Add leeks and saute until softened, 5-6 minutes. Add garlic, cook 2 minutes, until fragrant.
- Add arborio rice and stir to coat, one minute. Deglaze with white wine and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.
- Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last cup of broth, add the pile of asparagus with the tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.
- Combine: Stir in blended asparagus-basil “sauce”, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you’ll lose the vibrant color.
- Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes.
Notes
Top with a piece of roasted fish, sauteed shrimp, grilled chicken or sauteed mushrooms if you like.
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