ASPARAGUS RISOTTO

“Asparagus inspires gentle thoughts.” - Charles Lamb
 
Asparagus is in season now and as we love this wonderful Spring vegetable, we often have it. Here is a simple yet delicious recipe using asparagus, which we had for dinner tonight. The flavour of asparagus complements that of the parmesan and wine beautifully!
 
Asparagus Risotto
Ingredients
 
500 g asparagus, thick ends removed, spears chopped
1/3 cup unsalted butter
2 spring onions, finely chopped
1/3 cup arborio rice
1 cup dry white wine
1/3 cup grated Parmesan cheese
Salt and black pepper, to taste
 
Directions
Bring a large pot of water to a boil. Add asparagus and cook until slightly softened, 3 to 4 minutes. Reserve 2 cups cooking water and set aside. Drain asparagus and rinse under cold water. Set aside.
Melt butter in a medium saucepan over medium heat. Add spring onion and cook until softened but not browned, 3 to 5 minutes, stirring. Add rice and cook 3 minutes, stirring.
Add wine, bring to a boil over high, then reduce to a simmer. Cook until liquid is almost evaporated, stirring to prevent burning, 6 to 8 minutes.
Add reserved cooking water 1/4 cup at a time to saucepan, allowing each batch of liquid to be cooked out before adding the next 1/4 cup. Continue until the total 2 cups of cooking liquid has been used, stirring almost constantly. The process should take 15 to 20 minutes.
Add reserved asparagus and cheese to saucepan; stir to incorporate and warm through. Season with salt and pepper and serve immediately.

This post is part of  the Food Friday meme,
and also of the Food Trip Friday meme.