This risotto uses the asparagus blanching water as part of the cooking liquid, so the rice tastes like the vegetable, not just the garnish. The tips are held back and folded in at the end with butter, Parmesan, and parsley.
Risotto with Asparagus
This risotto uses the asparagus blanching water as part of the cooking liquid, so the rice tastes like the vegetable, not just the garnish. The tips are held back and folded in at the end with butter, Parmesan, and parsley.
Ingredients
Equipment
Method
- Trim at least 1 in (2.5 cm) from the tough ends of the asparagus to reach the moist part. Peel, then wash.
- In a pan where the spears can lie flat, add water to about 2 in (5 cm) up the sides and add 1 tbsp salt (15 ml). Boil, add asparagus, cover, and cook 4 to 5 minutes after the water returns to a boil. Drain, saving the cooking water, and let asparagus cool.
- Cut off the tips about 1 1/4 to 1 1/2 in (3 to 4 cm) from the top and reserve. Cut the remaining stalks into 1/2 in (1.5 cm) pieces, discarding any very tough bottoms.
- Add enough broth to the asparagus water to make about 6 cups (1.4 L). Keep it at a very slow, steady simmer near the risotto pot.
- In a broad, sturdy pot over medium-high heat, cook onion in 1 tbsp butter and the oil until translucent. Add the cut asparagus stalk pieces (not the tips) and stir about 1 minute to coat.
- Add the rice and stir until coated. Add 1/2 cup (120 ml) simmering liquid and continue cooking as for basic risotto, adding liquid as needed.
- Cook until the rice is tender but firm, with barely enough liquid left for a somewhat runny consistency. Off heat, stir in asparagus tips, pepper, remaining butter, all the Parmesan, and parsley. Taste and correct for salt, then serve.