Risotto isn't always the prettiest dish but this one with rocket and asparagus looks fresh and appetising.
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6 closed cap white mushrooms
7 asparagus stalks
600ml vegetable stock
2 garlic cloves
100ml olive oil
olive oil for frying
1 onion, minced
170g Arborio rice
150ml white wine
2 tablespoons creme fraiche
freshly grated Parmesan cheese
Method Prep:15min › Cook:40min › Ready in:55min
Rinse mushrooms, rocket and asparagus under running water. Slice mushrooms. Remove rocket stems. Place asparagus stalks on a cutting board and peel with a peeling knife from below the tip to the lower end. Cut off the last 1cm and discard, then cut the asparagus stalks into 3cm pieces.
Heat the vegetable stock in a saucepan. In another saucepan, bring water to the boil. Cook all the asparagus except for the tender tips in boiling water for 6 minutes, then during the last 2 minutes add the tips. Drop the cooked asparagus in a bowl with cold water right after cooking so they maintain their bright green colour.
In a blender or food processor puree rocket leaves, garlic and 100ml olive oil till smooth.
Heat a little olive oil in a large saucepan and fry the onion till translucent, about 3 minutes. Add the rice and fry till it starts to turn translucent, about 2 minutes. Add the wine and cook till is has evaporated. Add a ladleful of the hot veg stock and cook till it has been absorbed, then add another ladleful. Continue cooking the risotto this way till all the stock is used up, about 20 minutes total.
Add crème fraîche and pepper to taste. Fold the rocket mixture into the risotto, then the mushrooms and the asparagus pieces. Reserve the asparagus tips for the garnish.
To serve ladle risotto onto plates, sprinkle with Parmesan cheese and garnish each serving with 2 asparagus tips.
Instead of creme fraiche, use ricotta or mascarpone.