any occasion asparagus & leek risotto

This is another toothsome vegetarian meal, perfect for meat-free Mondays or really, any occasion. Risotto, a special kind of Italian rice that can easily absorb a fair amount of liquid without become mushy, is cooked with broth until it reaches a beautifully creamy consistency.
Some of the main ingredients used when cooking risotto are onion, white wine, parmesan, butter and broth.
Although it seems like quite a lengthy process, it really does not take much time to cook. Risotto simply needs a little patience and good fresh ingredients, to make it a mind-blowing meal.

ingredients | serves 4 | a little effort
1 medium sized white onion, finely chopped
2t crushed garlic
1C white wine
3C chicken or vegetable stock
3 leeks, sliced diagonally
200-300g fresh asparagus, sliced with tips left whole
1C risotto rice
juice & zest of 1 lemon
3T butter
1C cream, full fat
bunch fresh thyme, stalks removed
1C finely grated parmesan cheese + extra for garnish
bunch fresh parsley, finely chopped
2T olive oil
salt to taste
black pepper to taste
creme fraiche, optional (garnish)
chopped chives, optional (garnish)

instructions
Bring a small pot of water to the boil. Submerge the sliced asparagus and tips into the boiling water and cook for about 1 minute. (This is called blanche). Remove the asparagus with a slotted spoon and dunk it into iced water. Leave to cool for 1 minute, remove and set aside.
Heat the olive oil and 1 tablespoon of butter in a large pot. Add the chopped onion & garlic and cook until glossy. Add the sliced leeks, stir to coat and cook for about 3 minutes.
Tip the risotto rice into the pot and stir to coat. Mix the wine and stock and pour a ladle full into the rice mixture. Cook on a low simmer until mostly evaporated before adding another ladle of the stock & wine mixture.
Repeat this process until you have used all of the stock mixture. Add the blanched asparagus, the remaining 2 tablespoons of butter and thyme, combine and cook for about 2 minutes while stirring.
Add the cream, lemon juice, zest and parmesan, combine and cook for about 5 minutes, while stirring, until thickened and the cheese has melted into the sauce.
Taste and season with salt & black pepper.
Stir the parsley through the mixture.

Garnish with a dollop of creme fraiche, shavings of parmesan and chopped chives and serve with a side salad or roasted vegetables.


One thought on “any occasion asparagus & leek risotto

  1. Leek, in risotto. I love the idea as I live risotto and meatless MONDAY. I had forgotten, good idea. I think I need that day in my life right now! It’s something I look forward to about Monday’s!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s