Asparagus Risotto

By Maverick19

Ingredients

• 3/4 cup arborio rice, or another short grain rice
• 14 oz fresh asparagus
• 2 oz butter
• 2 med shallots, peeled and chopped
• 2 pints chicken or vegetable stock
• 2 oz Grana Padano cheese, freshly grated....or parmigiano reggiano
• 1 Tbsp freshly chopped parsley
• salt and fresh ground black pepper to taste

Preparation

Step 1

1. Steam the asparagus until tender.
2. Drain, reserving the cooking liquid, and leave to cool.
3. Melt 1 oz of butter and fry the chopped shallots until soft.
4. Cut asparagus stalks into small pieces, and separate spears.
5. Fry asparagus and shallots, stirring, then add the rice and stir until heated through.
6. Add the first ladleful of asparagus cooking liquid and repeat after rice absorbs it. Add an additional ladleful.
7. After, begin to add the stock, one ladleful at a time, for 20 minutes, or until the rice is swollen and firm.
8. Stir in asparagus spears, cheese and parsley. Salt and pepper to taste.
9. Remove from heat, cover and leave to rest for 3 minutes.
Serves 4. Serve immediately.