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Green Risotto with Asparagus and Avocado

Preparation Time: 20 minutes
Cooking Time: 30 - 35 minutes
Ingredients (Serves 4)
1 pound (2cups) Arborio or Carnaroli rice
1/2 Onion finely chopped
2 Tbs. EVOO
1 pounds (450 gr.) Asparagus
1 quart (1lt. Vegetable stock
1 Avocado, chopped
1 Tsp. Dry mint, crushed
1/2 cup Grated Parmigiano Reggiano cheese
1 Tsp. Butter
Sea salt to taste
Green Risotto with Asparagus and Avocado:  Wash asparagus, discard woody bottom, slice stem thinly ...: image 1 of 6 Green Risotto with Asparagus and Avocado: Set 3-inch-long tips apart: image 2 of 6 Green Risotto with Asparagus and Avocado: Add sliced asparagus, stir, cook for 2 minutes ...: image 3 of 6 Green Risotto with Asparagus and Avocado: Add rice, stir.: image 4 of 6 Green Risotto with Asparagus and Avocado: In the meantime, blanch asparagus tips in boiling salted water for 2 minutes.: image 4 of 6 Green Risotto with Asparagus and Avocado: Buon Appetito! image 6 of 6
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Preparation
In a deep pan sauté onion in EVOO on low heat for about 10 minutes.
Wash asparagus, discard woody bottom, slice stem thinly.
Set tips about 3 inches long apart.
Bring to medium high, add sliced asparagus, stir, cook for 2 minutes.
Add 1 ladle broth, cover and let simmer for about 5 minutes
Add rice, stir.
Add broth 1 ladle at a time as needed.
Cook for 14-16 minutes stirring often, to avoid sticking to the bottom.
In the meantime, blanch asparagus tips in boiling salted water for 2 minutes.
Remove and dip in cold water to preserve vivid green color.
Add asparagus tips, avocado, crushed dried mint and sea salt to taste to risotto.
Cook for 4 extra minutes or until rice is done, stirring often.
Remove from heat.
Add grated cheese, butter and toss thoroughly.
Cover and let rest for about 5 minutes before serving.
Serve by adding extra grated Parmigiano Reggiano and drizzle with EVOO to taste (optional).
Comments
Risotto is a great typical North Italian rice dish. It is very versatile and accepts a wide variety of diverse ingredients as sauce, which in the end determines the flavor of the entrée.
I decided to experiment with color-themed risotto, and the above is the first of the series: green.
Wine and Beverage Pairing
Vermentino Maremma Toscana IGT, Soave Classico, Arneis Langhe DOC.




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    February 26, 2011
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