For ➏500 g fresh asparagus
1.5 l chicken or vegetable stock*
2 tbs extra-virgin olive oil
3 tbs butter
4 tbs red onion, diced
200 g Arborio rice
10 cl dry white wine (s.a. Pinot Grigio)
salt
3 tbs Parmigiano cheese, freshly grated
Trim tough ends of asparagus. Cut rest into 2.5 cm pieces. Set tips aside.
Bring pot of water to boil. Add half of the asparagus stalks (not the tips) and cook until quite soft, at least 5 m. Drain, place in food processor with just enough water to allow machine to puree until smooth.
Heat stock.
In a large skillet over medium heat, melt 1 tbs of butter. Mix in oil. When sizzling, add onion. Sauté until onion softens, stirring occasionally, 3 to 5 m.
Add rice and cook, stirring occasionally, until it is glossy, 2 to 3 m. Add (warmed) wine, stir and let liquid evaporate. Add large pinch of salt.
Add warm stock, 10 cl at a time, stirring occasionally.
After 15 m, add remaining asparagus tips and pieces. Cook for 5 to 10 m more. Add stock when needed.
Stir in the asparagus puree. Remove from heat, and stir in remaining butter. Stir in Parmigiano. Adjust seasoning.
Serve immediately. (Serve it with roasted chicken or some other meat.)
For an easier meal, skip the puree part, and drop in all of the chopped asparagus for the last 10 m. Or cook your asparagus separately and add them the last 2 m.
Read risotto tip.Read tip on cooking asparagus.
