I love asparagus season! One of my favorite asparagus recipes is green asparagus risotto. This wonderful asparagus risotto delivers the perfect balance between lightness and fresh spring flavours. It is made with arborio rice, veggie stock, fresh green asparagus and of course loads of Parmesan cheese.Arborio, in the Po Valley in Italy.
As I can’t eat onions or garlic because of my Fructose Malabsorbation I didn’t use any of it. Instead, I gently roasted some parsnips before adding the rice. I promise you, you won’t miss the onions! Just have a look at the recipe and if you feel like, add some chopped onions to the chopped parsnips. By the way, never, ever use cream to make your risotto!
This green asparagus risotto delivers the perfect balance between lightness and fresh spring flavours. It is made with arborio rice, veggie stock, fresh asparagus and of course Parmesan cheese.
Peel the parsnip and cut it brunoise (in small cubes). Cut off the end of the green asparagus and peel the last 3 cm. If you want, keep one asparagus per person for decoration. Cut the rest of your asparagus diagonal in about 5-10 mm slices. Keep the asparagus heads and cook them with the asparagus you left for decoration 3-4 minutes in water. Take them out and cool them under cold water. Grate your parmesan, finely chop a bit of your chervil and set aside.
Heat up olive oil in a pot and add your parsnips. After a minute add the Arborio rice and let it steam for a minute. Deglaze with white wine and bring it briefly to boil. Add some of your vegetable stock so that the rice is completely covered. Keep on gentle stirring your risotto – don't go away, keep stirring! After all your vegetable stock has been soaked up add some more vegetable stock. Keep on with this procedure until your risotto is creamy (takes about 15-20 minutes).
When your risotto rice is almost ready add the green asparagus slices, your grated Parmesan cheese and keep on stirring gently. Now season your asparagus risotto with pepper, salt and the chopped chervil.
Put the risotto on plates, top it with the asparagus you kept for decoration. You can also add some chervil sprigs and of course some more Parmesan.