Asparagus and Avocado Risotto with Smoked Butter (vegan option) |
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Preparation time: 40 minutes
Ingredients500 g asparagus 4 ripe avocados Half a small onion, finely sliced 1½ cups (350 g) short-grained rice like Arborio, Carnaroli or Vialone or Nano Quarter cup plus 2 tablespoons smoked butter, or extra virgin olive oil for a vegan version A third of a cup of warm dry white wine, 1 cup grated Parmigiano (optional) The water the asparagus was cooked in, topped up with enough vegetable bullion to make 1½ litres Salt and White pepper
PreparationClean and boil the asparagus for a few minutes, or until a fork easily penetrates the tip of a spear. Remove the asparagus from the water. Trim the tips from the stalks and set them aside.
Sauté the onion in half the butter or the oil, and when it's translucent, stir in the rice and sauté, stirring, until the grains are coated in fat and start to release a nutty smell, about 5 minutes. Stir in the wine and cook until it has evaporated. Then add the one-inch lengths of green asparagus stem to the rice, and begin stirring in the liquid, a ladle full at a time. Should a white stem find its way into the pot, remove it. Continue adding liquid, and when the riceis almost done, stir in half the remaining tips. Check seasoning and continue cooking the rice till it's al dente. It should take approximately 15-20 min. Turn off the heat and stir in the remaining butter and half the grated cheese. PresentationLet the risotto stand covered for two minutes, then transfer it to a serving dish and garnish it with the remaining tips and uncooked avocado cut in chunks. Sprinkle the remaining grated cheese over it and serve. AlternativesSome people add a little bit of cream for extra smoothness but I don't recommend it - it makes risotto heavy and it should be creamy anyway as the rice releases the starch.For an alternative version add all the water at one time after frying, then cover and gently simmer for 15 minutes. This is more risky as the quantity of water has to be exactly right or you can end up with asparagus soup instead of risotto! For Quinoa and Smoked Ricotta Melange, click here . . . . For Stout, Portobello Mushroom and Tofu Casserole, click here . . . . |
Cut the remaining green part of the stalks into one-inch lengths and set them aside too. Return the white ends of the stocks to the pot, along with the broth or bullion.