Creamy risotto with asparagus and wild rice

20 May Creamy risotto with asparagus and wild rice

I’m celebrating short asparagus season in a very delicious way. Extra creamy risotto is always a good idea but if you add asparagus into your risotto it will turn into luscious, hedonistic feast. I also remind you that asparagus is an aphrodisiac. Now you know why you should not wait any minute longer. Buy asparagus and remaining ingredients and start cooking. I’m more than sure that you will definitely not regret all your efforts and time spent in the kitchen.

Ingredients (2 servings)

150g of arborio rice

50 g of wild rice (you can replace it with arborio rice)

1 small onion

bunch of asparagus (preferably green asparagus since it goes well with wild rice)

50 g of finely grated parmesan cheese (you can add more if you like)

olive oil

salt and freshly ground pepper

1 tablespoon of butter

0,5 glass of white dry wine

approximately 0,5 L of vegetable broth

Recipe

1. Prepare asparagus. Cut off the end of each stem, and chop remaining part into 2-2,5cm long pieces. Separate stems and tips – you will add them at different times to your risotto, since asparagus tips are being cooked very fast when compared with stems.
2. Chop onion finely
3. Sautee onion with olive oil and a pinch of salt
4. Add rice (arborio and wild) and sautee for 2 more minutes on a low heat
5. Add wine, stir and wait till it is absorbed by rice
6. Add approximately 100ml of vegetable borth, stir and wait till it is absorbed. Continue with consecutive 100ml doses of broth, remembering to add another portion only after almost all of the previous dose is absorbed by rice.
7. After approximately 10-12 minutes of cooking in between broth doses add asparagus stems
8. Continue cooking for approximately 5-7 minutes until the rice is aldente and not overcooked
9. Add asparagus tips, butter, grated parmesan, salt and pepper, stir well and serve immediately