Very slowly, but deffinitely – the spring is coming :) A season of fresh, fine foods, such as strawberries, green onions, radishes, asparagus … Asparagus is a novelty in my menu (who knew? :), but I decided to try them in many different ways this season – the first of them is a risotto…
When I started thinking about this risotto, I imagined it a bit differently: with chicken, white wine and feta cheese. As I’m pretty forgetful, I didn+t buy some of these ingredients so I had to improvise. I really liked the result, though the asparagus in this dish really can not come to the fore as they probably deserve. I have more for new experiments, and until then I give you the recipe for this fine, creamy risotto.
- 200 g of white rice
- 2 tablespoons olive oil
- 3 spring onions
- 30 asparagus
- 300 g mushrooms
- a little bacon (you can throw this out)
- 100 ml cream
- 20 g parmesan cheese
- 300 ml of water (ie, about 2 times the volume of rice)
- salt and pepper
- Slice the onions into rings. Clean the mushrooms and slice. Wash the asparagus and break them so that they snap where the woody stems stop. Cut the soft parts into pieces of about 2 cm, and discard the rest. Cut the bacon into small cubes.
- In olive oil fry onions and bacon until crunchy. Add the asparagus, cook for 3 minutes, then add mushrooms and cook for a couple of minutes more.
- the rice and stir everything together and fry for 2-3 minutes until the rice is glazed. Then pour water, add first only half, and when you see that the rice took it in, add more and so on until the risotto is nearly cooked.
- At the end, season to taste and add the cream. Stir well and cook for another minute. Stir in the cheese.
- Serve immediately with a fresh green salad or a salad of baby spinach and radishes seasoned with olive oil and lemon. Bon appetit!
- First to say, I usually have no home made stock with which each risotto better. I never think to do it in advance... So I make my risottos with water. You are free to use stock, the food can only be tastier!