With the first crops of asparagus gracing our veg boxes in the UK this is timely, tasty, and just right for the not quite summer weather we’ve been getting.
I always found with asparagus risotto the end bits can tend to be a bit chewy or woody so for this one what I’ve done is pureed the end bits and only put the tips in whole. What a result! Really flavourful! I hardly had to use any stock at all.
I used 1c risotto rice and 1 bunch asparagus which was enough to feed 2 with a little leftover.
Start by steaming the asparagus until they’re just tender (keep the water). Plunge them directly into cold water after. Cut the tips off and leave them off to the side to be mixed into the risotto at the end. Put the rest of the asparagus into the food processor. Add in a ladle of the water they were cooked in and some garlic – I used green garlic this time because it was also in my veg box but normal works just as well. Puree until smooth.
In a big bowl combine the asparagus puree and some of the water used to boil the asparagus – you need to have 4 times as much liquid as you do rice – and might need a little extra so if there’s more asparagus water leave it to the side instead of dumping it. You can also add in a little vegetable stock – normally for risotto it’s all stock but between the flavour from the asparagus water and puree you really don’t need much – I used only about a tablespoon.
Here’s a photo of the stock, water, puree mixture with a little fresh ground pepper.
Now start the rice in a pot on medium low heat. Usually you start it with a little olive oil or butter but I’m vegan and don’t cook with oil so I used dry sherry (you can also use white wine) – the only difference is you really have to vigilante with the constant stirring so it doesn’t stick. It only needs a minute or too before you start adding your stock puree mixture in. Add it in 1 ladle at a time, stirring continuously, until it’s almost all absorbed, then add other ladle of liquid, repeating until the liquid is all gone and the rice is cooked al dente. If you run out of liquid before the rice is done just make a little more stock.
Once it’s about done just add the asparagus tips back in and serve.