Asparagus Risotto is one of my favourite things to make when the fresh stalks of local asparagus first appear in the market. This recipe, by Jamie Oliver, rounds out the flavour of the asparagus with lemon and mint - always a fresh and to my way of thinking, spring-like combination of flavours.
I used to be intimidated with risotto - it is made out to be such a complex dish. It isn't. In fact, it is incredibly forgiving. The one downside is it takes time - you can rush it. Well, unless you're making it in the InstantPot. smile
I went the traditional route here. With the traditional method of cooking risottos, be sure to stir constantly and methodically but not too energetically — you'll wear yourself out and start to cramp in the wrists otherwise. The key is to regulate the temperature and watch it as it cooks. If the heat is too high you will boil off your stock instead of letting the rice absorb it. If the heat is too low it won’t cook.. You want to give the rice time to cook while releasing it’s starch and making a creamy sauce.
Enjoy!
Asparagus Risotto with Lemon and Mint
1 litre organic vegetable or chicken stock
2 tablespoons olive oil
1 large onion , peeled and finely chopped
4-5 sticks celery , trimmed and finely chopped
600 g risotto rice
250 ml vermouth or dry white wine
2 bunches asparagus , woody ends removed and discarded
700 ml organic vegetable or chicken stock
50 g butter
1 small handful Parmesan cheese , freshly grated, plus a block for grating
1 bunch fresh mint , leaves picked and finely chopped
2 lemons , zest and juice of
sea salt
freshly ground black pepper
extra virgin olive oil
Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.
Bring the stock to a simmer in a saucepan.
Put the butter and olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente.
Add in the asparagus.
Add the rest of the stock a ladleful at a time, stir until it has been absorbed. Repeat until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, stir in the Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.