|
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 |
|
Click on the images above to see larger pictures |
| 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. |
YOU ARE HERE >>
