I recently made a rather unconventional risotto with bamboo. I chose bamboo because it has a very similar texture to asparagus, which is a very traditional element in risotto. You need to know the classics in order to come up with your own twist.
Lulu had a craving for the starchy arborio rice dish. Asparagus are in season so I thought it was the perfect opportunity to please my hubby and to share this recipe with you. Enjoy!
1. Info for Asparagus Risotto Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Asparagus Risotto Recipe
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, coarsely chopped
- 2 shallots, finely chopped
- 1 cup melon-seed-shaped pasta
- 2 cups arborio rice
- 6-3/4 cups low-sodium vegetable broth, warm
- 1 teaspoon salt
- 2 teaspoons mushroom powder
- 2 teaspoons garlic powder
- 1/2 cup aged yellow cheddar, shredded
- 1/4 cup romano cheese powder
- 1/3 cup parmesan cheese powder, + extra, to taste and for garnish
- 1 bunch asparagus
- 1-1/2 teaspoons black peppercorns, freshly ground
- 1 tablespoon truffle oil, for drizzling
3. Directions:
- Trim about 2 inches from the root. Cut the asparagus into 3-inch pieces. Blanch the asparagus for 3 minutes in boiling water then transfer into an ice bath. (Dip the heads of the asparagus for 2 minutes only). Drain thoroughly of all water, then pat dry on a paper towel. Do not overcook, as the asparagus will continue to cook in the risotto mixture later; it should be still tender and crisp and not mushy or you would have depleted all the healthy nutrients. In a deep saucepan, sauté the coarsely chopped garlic cloves in oil until golden. Transfer about half the amount of garlic onto a plate and set aside. In the same saucepan, add the shallots, stir until light golden, then sauté the asparagus for about 3 minutes. Add a teaspoon of salt and a tablespoon of parsley. Remove from the heat and transfer to the same plate with the garlic cloves.
- In the same saucepan, add 3 tablespoons of butter and wait until it bubbles. Add the garlic until light golden, then add the pasta and rice. The butter should coat all the grains. Add 1 cup of broth and stir constantly.
- After bringing the liquid to a boil, add garlic powder, romano cheese and cheddar then lower the heat to medium low for about 15 to 20 minutes. Season with mushroom powder. Check the liquid and periodically add 1/4 cup of stock when all the liquid is absorbed. Let simmer for another 15 minutes.
- When rice is almost cooked, add the asparagus, remaining golden garlic, parmesan cheese and remaining butter. Adjust seasoning with salt and pepper. Let it sit for about 5 minutes.
- Spray some truffle oil and sprinkle more parmesan before serving.
- Bon appétit!