Thank you to Simply Nutritious Delicious for sharing this recipe which certainly celebrates the very best of English Asparagus!
Asparagus Season is here! It’s not a long season and you simply can’t beat English asparagus so expect to see it featured in loads of our recipes over the next few weeks! A delicious vegetarian (vegan if you omit the cheese) dish.⠀
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600g Arborio rice⠀
200ml white wine⠀
2 onions finely chopped⠀
2 garlic cloves crushed⠀
1 litre vegetable stock⠀
400g asparagus spears⠀
1 handful pecorino (or Parmesan but it’s not vegetarian)⠀
Fresh mint and basil leaves roughly shredded⠀
Juice of a lemon⠀
1/2 tsp sea salt (we love Maldon)⠀
Black pepper – a few grinds!⠀
Olive oil⠀
1 tsp Truffle Oil (optional)⠀
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Remove the woody ends from the asparagus. Chop each spear into two. Reserve the tips and chop the stalks into 1cm pieces.⠀
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Colour the onion in a lug of olive oil for 10 minutes on a low heat. Add the garlic, 1/2 tsp Maldon salt and the rice and stir for a 2 minutes.⠀
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Pour in the wine and let it bubble. Add the asparagus stalks and slowly add the stock, ladle full at a time continually stirring.⠀
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After 25 minutes when the stock has all been used and the risotto rice is tender add the lemon juice and the asparagus tips. Check the risotto isn’t too dry – the Italians have it quite liquidy. Add more stock if necessary.⠀
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Place a lid on the pan and let the asparagus tips steam for 3 minutes.⠀
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Check for seasoning, sprinkle over the cheese and herbs. Finish with a drizzle of olive oil or truffle oil if you’re feeling decadent!⠀
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