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Wednesday, December 26, 2012,1:37 AM by
Ponmathi Srilekha.S

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RISOTTO WITH ASPARAGUS

Serves :
6

Preparation Time :
1 hour

Cooking Time :
50 minutes

Preparation Method :

  • In a deep pan, boil or steam the asparagus with a large pinch of salt for about 5-7 minutes or until the spears are just tender. Drain, and keep the cooking liquid, set aside to cool.
  • Melt half the butter in a large pan and fry the shallots for about 5 minutes until soft and transparent.
  • Cut the asparagus into small pieces, leave the tips completely. If the base of the asparagus spear is very tough, cut it off but scrape out the inside with a knife and add the rest.
  • Add rice and stir until it is very hot. Then add the first ladleful of asparagus cooking liquid.
  • Stir until the liquid has been absorbed, then add more, at a time.
  • When the asparagus cooking liquid is used, begin to add the stock. Continue in this way for about 20-25 minutes or until the rice is tender but still firm to the bite.
  • Stir in the asparagus to heat through right at the end of the cooking time.
  • Add Parmigiano Reggiano and parsley and season to taste with pepper and Salt.
  • Remove from the heat, cover and leave to stand for about 5 minutes. Transfer to a warmed serving platter or individual plates and serve at once.

INGREDIENTS

  • 500 grams fresh asparagus
  • 100 grams unsalted butter
  • 2 large shallots, (peeled and chopped)
  • 500 grams risotto rice
  • 2 litres chicken or vegetable stock, kept simmering
  • 50 grams freshly grated Parmigiano Reggiano
  • 1 tablespoon chopped fresh parsley
  • Freshly milled black pepper and Salt

11 comments for “Risotto with Asparagus”

  • Posted Sunday, February 12, 2023 at 6:12:18 PM

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