When setting out to make this recipe it only seemed natural to make it vegetarian I mean what is the point of introducing meat into an asparagus risotto it just seems out of place for no reason.
For the Vegetarian Italian Asparagus Risotto:
16 ounces green asparagus, chopped
1½ cups Lotus Foods Organic Carnaroli Rice
1 yellow onion, chopped
4½ cups Imagine Foods Organic Low Sodium Vegetable Broth
1 cup FOXEN Chardonnay Tinaquaic Vineyard
1/3 cup butter, unsalted
¼ cup parmesan cheese, grated
1 tablespoon parsley, chopped (optional)
Few sprigs fresh parsley, to garnish
Salt and fresh ground black pepper to taste
To start you first you need to cut the asparagus ends of to remove the woody part and then gently wash them.
In a large saucepan add the vegetable broth and boil your asparagus in it for five minutes or until tender.
Remove the asparagus and keep the broth on the stove at a simmer this will be used to make your risotto.
When it cools cut it into very small pieces.
In a large deep skillet sauté the onions in some olive oil until they are translucent then add bit more olive oil and the Organic Carnaroli Rice and stir it until the rice has absorbed the oil and has turned translucent.
Add the wine and allow the rice to fully absorb it over a medium heat.
Begin to add the broth a small amount at a time stirring continually. When all the broth is absorbed add a bit more and continue until the rice becomes tender when you bite it but still a bit firm in the middle. Adjust salt and pepper as you go this should take about twenty minutes.
After about ten minutes add your asparagus pieces you cut earlier and blend them in while stirring the rice.
To make your risotto nice and cream you need to when the risotto is almost done remove it from the heat.
Next stir in the butter and cheese making sure to stir constantly until everything is fully coated with the butter and cheese this needs to be vigorous for a minute or so, then allow to stand for a minute or two before serving at this time if using the parsley blend it in too.
Transfer to individual bowls and garnish with fresh parsley.
One of the joys of any risotto recipe is that the rice is served up in a cream rich way that no other cooking method seems to do the same justice to the rice. If you like risotto there is so many different ways you can enjoy it. When I set out to build this category out I sought out as many different ways to come at this classic Italian dish as possible it seems I have started out on a vegetarian streak this was not necessarily by design but it shows that a great dish can be void of meat and still be great tasting all on its own.
Tagged asparagus risotto, authentic vegetarian italian asparagus risotto, italian asparagus risotto, vegetarian asparagus risotto, vegetarian italian asparagus risotto