Delicious magazine is only one of a couple I subscribe too. I really enjoy this magazine, the recipes included are always wonderful to look at and the ones that have been tried have been accepted in to my family’s varied and wonderful palette.
This was one of the exceptions where they actually looked slightly on the edge of ‘REALLY’ Al, dad. Asparagus is horrible. Asking if they had tried it, of course, the answer was ‘no’.
I thought I would try this as I have cooked risotto on many occasion and since asparagus is in season this month this would be a good test. We actually have a pick your own asparagus farm down the road from our home, which was nice to visit and pick for this meal.
During the cooking which, I was a little shy on reading before starting I realised there was a little work to do but nothing too demanding, maybe added another 10 minutes on to our normal feeding time at the zoo. Once started the aromas that came from the kitchen were so wonderful. They really do arouse the nose and ring that vision of spring. The lemon, mint and sweetness of the chicken stock really are great. Having a 2 year old, we have a stair gate to prevent access and seeing the kids perched as I cook is quite the scene. All I needed was to throw some fish and it really would be like feeding penguins at the zoo.
After about 35 minutes in total, bringing through this light green bowl of sweet smelling asparagus did turn a nose or two but once the family dived in I honestly thought no one were breathing as the bowls emptied quicker than Usain Bolt doing the 100m sprint. The sharpness of the Parmesan really complements the sweet flavours and this is one recipe I will keep for the future, maybe even next month in our menu plan.
This recipe was taken from Mays edition of Delicious Magazine
Asparagus, Parmesan, Lemon and Mint Risotto
- 600 g Asparagus spears
- 1.2 litres Chicken Stock Vegetable stock can be used for vegetarians.
- 2 tbsp. olive oil
- 15 g Butter
- 4 shallots finely chopped
- 225 g Arborio Rice
- 50 ml White Wine
- 1 leaves large mint sprig picked
- 2 tbsp. Double cream
- ½ lemon finely grated zest
- 50 g Parmesan (or vegetarian alternative) finely grated plus extra for serving
- Snap of the woody ends of the asparagus, cut them in half lengthways. Place the cut stems in to the stock, bring to the boil and simmer for 15 minutes. Strain the stock into a clean pan and discard the asparagus. Keep the stock hot over a low heat.
- With the asparagus spears trim to about 3 cm. With the remaining ends roughly chop and cook in lightly salted water for about 6-8 minutes until very tender. Using a slotted spoon, drain well and then puree in a blender until smooth. Put the asparagus spears in the water and cook for roughly a minute until aldente. Remove from the pan and refresh under cold water and then pat dry once chilled. Place to the side until required later.
- Heat the oil and butter in a medium sized pan and cook the shallots for about 4 minutes until cooked and translucent. Add the rice and stir until coated. Add the white wine and simmer until absorbed followed by a ladle of stock. Cook this until absorbed and repeat with the stock. Stir gently throughout to avoid sticking and the rice is creamy and tender. This should take about 20-25 minutes.
- Just before the risotto is cooked add the chopped mint and stir in the asparagus puree along with the cream, lemon zest and Parmesan. Add the asparagus spears to warm and then serve in warmed bowls and shave on some more Parmesan to serve.