Things to do with Asparagus: Risotto
Oh Risotto! What a simple meal, what a delightful flavour.
Risotto is a very special meal for me and Ollie as it was the food he’s ever tried from me the day we met.
I was catering an event and prepped a raw risotto (which is on the back cover of my cookbook now) and he totally fell in love with it. You know what they say, the way to a man’s heart is truly through his stomach
So, after just spending some days in the beautiful Sardinia, Italy, I got inspired to finally make a risotto the classic way, minus the cream and cheese and keep it simple. The results were amazing! Take a look and let me know if you make it. Plus you get a double recipe today because I’ve done my stock from scratch and ended up with an amazing soup from it!
MUSHROOM & ASPARAGUS RISOTTO WITH NUTMIGGIANO
1 red onion
1 cauliflower floret
1 handful asparagus
2 cups arborio rice
1/2 cup white wine* optional if you don’t want to use it
1.5l veggie stock (**See recipe below on how to make it from scratch)
1. Saute the mushrooms and onion in 1 tablespoon of stock**.
2. Add the chopped broccoli, asparagus stalks (keep the tips for finishing) and cauliflower and stir.
3. Add the rice and give it a stir.
4. Add the wine and stir.
5. Add 1 cup of stock. Allow it to be absorbed. Stir again
6. Repeat until you’re out of stock and the rice is al dente. Before finishing add the chopped asparagus tips.
A risotto is still cooking even after you turned the heat off, even when it’s on your plate. Make sure there’s plenty of stock as it could end up dry if not.
Allow it to sit for a few minutes. Season with salt, olive oil and fresh oregano and serve with Nutmigiano. It’s yum!
50g cashew nuts
50g Brazil nuts
1 pinch salt
1 tsp nutritional yeast
1 pinch smoked paprika
Dry grind the nuts in the blender or grinder and add the spices to it. Sprinkle on your food and keep in an airtight jar.
and JERUSALEM ARTICHOKES + ASPARAGUS SOUP
This recipe makes the stock for the risotto and it’s a delicious starter or main with rice crackers – I had this one with the last pieces of Pane carasau – a traditional flatbread from Sardinia and Nutmigiano*.
1 white onion
3 stalks celery
1 Jerusalem artichoke
1 bunch asparagus bottoms – The last 2 cm (use the tops for risotto)
2 bay leaves
6 parsley stalks
Bring to boil the water and add all the ingredients in a pot. Cook with a lid for 35 minutes.
Strain and use the liquid as stock for risotto.
Blend the veggies on their own with a pinch of salt and 2 tablespoons of olive oil.
Serve with fresh herbs, crackers or fresh sourdough.
If you want more asparagus recipes let me know in the comments below, as I’m thriving off it these days!