Italian Vegetables Recipes - Asparagus and White Wine Risotto Recipe

Ingredients

• 6 1/4 cups vegetable stock (refer recipe)

• 1 pound young green asparagus (whole stems), trimmed and peeled, with trimmings reserved

• 1 bay leaf

• 2 large onions, 1 quartered and 1 finely chopped

• 1/2 cup unsalted butter

• 2 - 2 1/2 cups risotto rice

• 1 1/4 cups dry white wine

• 1/4 cup Parmesan cheese, thinly shaved

• salt and pepper

Serves 4

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Method:

1. Bring the stock or water to a boil in a large, heavy-based saucepan. Add the asparagus trimmings, the bay leaf, and onion quarters and boil for 20 minutes. Strain into a clean pan and bring the stock to a boil.

2. Meanwhile, cut the asparagus tips into 1 - 1 1/2-inch lengths. Cut half of the remaining stems into similar-size pieces and chop the rest very finely. Cook the asparagus tips and pieces of stem in the boiling stock for 3-4 minutes depending on their thickness, until just tender.

3. Transfer the asparagus to a colander with a slotted spoon and refresh under cold running water. Drain and reserve.

4. Melt half the butter in a large, heavy-based pan over a low heat. Add the chopped onion and sauté for 5 minutes, until softened but not colored.

5. Add the rice and stir well to coat the grains with the butter. Add the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated.

6. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm.

7. Add all the asparagus with the final ladleful of stock. Stir in the remaining butter and season to taste with salt and pepper. Cover the pan and leave the risotto to rest for a few minutes before serving, topped with Parmesan shavings.