I went to the market yesterday and got beautiful asparagus that I decided to add to this risotto. To add some extra color and texture, I topped it with julienned rainbow carrots which I just sautéed with some olive oil, garlic powder, salt and pepper. A comforting vegetarian dish that I had for dinner yesterday since the weather was still a bit chili. At least it stopped raining, so I won’t complain!
This recipe serves 3
2 tablespoons of olive oil
3 shallots, chopped
2 cloves of garlic, minced
400gr of Arborio rice
1 bunch of asparagus
1 cup of white wine
1 ½ litter of vegetable stock plus 1 cup to blend with the basil
125ml of cream
1 bunch of basil
30gr of grated Parmesan
3 rainbow carrots, julienned
Extra olive oil to saute the vegetables
Start by prepping the vegetables. Chop off the tips of the asparagus and set them aside. Chop the stalks into small pieces and set aside. Slice the carrots into julienne.
Saute the julienned carrots in a bit of olive oil, a pinch of garlic powder, salt and pepper. Do it over medium heat for about 1 minute. For presentation purposes, I sauteed the purple carrots separately because they tend to stain the others.
Saute the asparagus tips in a bit of olive oil, a pinch of garlic powder, salt and pepper. They will also take about 1 minute depending on their size. Set aside.
Blend the basil with the cream and 1 cup of the vegetable stock, set aside.
Keep the stock warm in a pan with a ladle close by.
Add 2 tablespoons of olive oil to a pan over medium heat. Add the chopped shallots and cook for about 2 minutes until they become translucent. Add the minced garlic and rice. Stir for about 1 minute. Then, add the white wine and let it reduce.
Start adding the vegetable stock one ladle at a time and keep stirring. Once the liquid has reduced to half, keep adding more stock and stir. Keep doing this for about 20 minutes, until the rice is cooked.
Add the chopped asparagus stalks to the risotto along with the basil cream and parmesan. Stir until everything is combined and let it cook for about 1 minute to allow the liquid to evaporate a bit and become creamy again. Taste for salt.
Divide the risotto into 3 plates. Add the sautéed asparagus tips on top of the risotto. Finish by adding the sautéed carrots. Sprinkle some extra Parmesan if you want.