Asparagus Risotto

This recipe is from one of my favourite Canadian chefs, Trish Magwood. It’s tried and true and worth the effort. (Serves 3 or 4).

Ingredients

• 5 to 6 cups (1.25 to 1.5 L) low-sodium chicken stock

• 2 tbsp (30 mL) olive oil

• 3 tbsp (50 mL) butter

• 1 medium sweet onion, finely chopped (variation – seasonal wild leeks)

• 1 cup or more (250 mL) chopped ASPARAGUS. You can also add chopped cremini mushrooms along with the asparagus. Make sure the mushrooms are finely chopped.

• 1 1/2 cups (375 mL) Carnaroli, Vialone Nano or arborio rice

• 1/2 cup (125 mL) white wine

• 1 cup (250 mL) freshly grated Parmesan cheese

• Kosher salt and freshly ground pepper

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Directions

Heat stock in a saucepan and keep at a gentle simmer. In a large sauté pan, heat olive oil and 2 tbsp (30 mL) of the butter over medium heat; add onion and cook, stirring often, for 5 minutes. If using mushrooms, add them in at this point and briefly sauté.

Stir in rice. Let rice fry a bit with the onions, stirring often. After a minute it will look slightly translucent. Add wine and keep stirring, letting liquid cook off.

NOTE: I like to add the asparagus approximately 5-10 minutes before the risotto is finished because I like my asparagus bright green and crisp. If you like your asparagus more well done then add it earlier.

Add 1/2 cup (125 mL) of hot stock. Turn down the heat to a brisk simmer so the rice doesn’t cook too quickly on the outside. Stir until almost all the stock is absorbed but the rice is not dry, then add another 1/2 cup (125 mL) of stock, stirring constantly. Carry on adding stock until rice is soft but still has a slight bite and there’s still a bit of liquid in the pan. This will take 17 to 20 minutes. Turn off the heat.

Quickly stir in the remaining 1 tbsp (15 mL) butter and the Parmesan. Season well with salt and pepper. Stir gently. Serve immediately so the risotto retains its creamy texture.