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Lemony Asparagus Risotto

Preparation time: 15 minutes
Cooking time: 30 minutes
Recipe image

Ingredients:

Serves 2-3 as a main dish, or 4-5 as a side dish.

1 bunch asparagus
1 large leek (or white onion, diced)
4 tablespoons olive oil
4 garlic cloves, or wild garlic, rough chopped
1 cup arborio rice
1/4 cup white wine, optional- or skip it
700g veg stock
Small bunch basil leaves
1 lemon, zest and some juice to taste
1/2 teaspoon salt, more to taste
1/4 teaspoon pepper
Garnish: lemon zest, basil ribbons, pecorino cheese,
optional toasted pinenuts (or other nuts or seeds), chili flakes (Urfa biber is nice) Leek oil (optional)or a drizzle of olive oil.

Method

1. Bring a small pot of water to boil on the stove to blanch asparagus.

2. 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.) Cut the pretty tips off (about 1.5 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1.5 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it its beautiful vibrant colour and creamy texture. Add any remaining “middles” to the tips and keep these set aside. So you’ll have two piles of asparagus, the “middles” and one with the tips and leftover middles.

3. BLANCH AND BLEND: In the small pot of boiling water, blanch the 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.
4. Start Risotto: Thinly slice leeks or white onion 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 (if using) and cook the wine off. Add 1 cup of stock, 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 stock 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 stock, 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.
5. 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 flavour 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 colour.
6. Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.Top with a piece of roasted MSC fish, grilled organic chicken or sauteed mushrooms if you like.

To make this go faster, start the risotto and asparagus blanching at the same time- great for multitaskers.
If you’d like to add a protein, add peas or edamame to the risotto, or top the risotto with fish or seafood- scallops, shrimp, salmon, chicken or halibut, etc.
Sauteed mushrooms would be nice here too, along with a drizzle of truffle oil.
Recipe photo includes maitake mushrooms.

Recipe created by:

Feasting at Home

Other recipes:

Asparagus, egg and potato caesar salad
Garlic and Parsley Potatoes