Asparagus and Chive Risotto
If the extended cold of this winter has got you down, try comforting risotto for dinner this week. This is a no-fuss risotto recipe, easily prepared in 20 minutes and on the table in under an hour.
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Asparagus and Chive Risotto
prep time: 20 min
cook time: 40 min
Ingredients
450g fresh asparagus
2 Tbsp butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 cups Arborio rice
3/4 cup dry white wine
7 cups chicken stock
1 cup Parmesan cheese, shredded
3 Tbsp mascarpone cheese
1/3 cup chives, chopped
Lemon wedges
Salt and pepper to taste
Preparation
Cut asparagus into 2.5cm long pieces and blanch for about 90 seconds. Remove asparagus from water and shock in an ice bath to retain the bright green color. Set aside.
Melt butter in a large heavy-bottom pot over medium-high heat. Add onion and cook for 4-5 minutes until onion is translucent. Add garlic and stir to combine.
Add Arborio rice and stir to coat the rice with butter. Cook rice for about 2 minutes until the outer edges of the rice are translucent and the middle still white. Pour in white wine and deglaze the bottom of the pan. Cook until the wine has evaporated.
Add 1 cup of chicken stock and cook until the stock has evaporated. Repeat this step a few times until you’ve used all stock. The rice should look almost like porridge and have just a slight bite when tasted.
Add Parmesan cheese, mascarpone cheese, and chives and stir to combine. Squeeze lemon wedges, adding juice to taste. Top with asparagus.
Season with salt and pepper to taste and serve immediately.
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