I love asparagus - one of the first signs of spring - because (as well as being delicious) it’s so easy to prepare. And I love combining it with two of my other favourite foods, rice and goat's cheese, in this simple risotto.
Ingredients
- 1 bunch asparagus ends trimmed
- 1/4 cup extra virgin olive oil
- 1/2 cup shallots finely chopped
- 1 pinch salt and pepper *to season
- 1 1/2 Litres water
- 300 g vialone nano rice *see notes
- 1/2 cup dry white wine
- 50 g salted butter chopped
- 1/4 cup parmesan cheese grated
- 2 tbs chives finely chopped
- 100 g goat's cheese
Method
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Step 1Finely slice the asparagus stalks and halve the tips. Set them aside separately.
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Step 2Heat the oil in a large high-sided frying pan over low-medium heat and add the shallots and a good pinch of salt. Cover and cook for a few minutes, stirring occasionally, until soft, but not coloured.
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Step 3Meanwhile, bring the water to the boil in a small saucepan, cover and keep hot over the lowest possible heat.
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Step 4Add the rice to the shallots, increase heat to high and stir for a couple of minutes until the grains are hot and well coated in the oil. Add the wine and cook for a minute or so without stirring, just shaking the pan to combine, until most of the liquid has been absorbed.
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Step 5Reduce the heat to medium, add enough stock to just cover the rice and cook for 8 minutes, without stirring, adding more stock as it starts to be absorbed and shaking the pan to combine. After 8 minutes, add the chopped asparagus stalks, increase the heat to medium-high and start gently stirring, adding more water a ladleful at a time as each lot is absorbed. Stirring constantly, cook for a further 8-10 minutes, until rice is tender but still has some bite (al dente).
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Step 6Add another ladle of water and then remove from the heat. Add butter, parmesan, salt and pepper and beat vigorously with a wooden spoon until all the butter and cheese is incorporated, adding a little more water if necessary to keep it moist and soupy.
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Step 7Gently stir through the asparagus tips and shake the pan for another minute. Cover and set aside for 1 minute. Stir through chives, taste and add more salt if needed. Spoon onto warmed flat plates, tapping them on a tea towel-covered bench to spread the risotto out.
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Step 8Top with splodges of goat cheese and serve immediately.
Recipe Notes
If vialone nano rice is not available, arborio rice can be used instead.
If you like the sound of this recipe, you might also like this Risotto with Cauliflower.
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