Mike van de Elzen: Asparagus risotto with spring onions and rocket

Asparagus risotto with spring onions and rocket

Cook time: 30-40 minutes

Prep time: 10 minutes

Serves: 6

650-750ml vegetable stock, heated

1 onion, finely chopped

4 cloves garlic, crushed

2 Tbsp sunflower oil

1 cup Arborio rice

2 cups white wine

100 gm butter

1 cup finely grated fresh Parmesan

1 bunch asparagus

1 cup chopped spring onions

1/2 cup chopped fresh rocket

Shaved Parmesan to serve

Bring a large pot of salted water to the boil and get a large bowl of ice with a bit of water ready.

Drop the asparagus into the boiling water for 30 seconds, remove quickly and plunge into the iced water to stop cooking quickly. Once cool, drain and slice into 3cm rounds.

Heat a large pot with the oil and sauté the onions and garlic.

Add in the rice and cook on high for a minutes while stirring. This is a very important part of hardening the rice. Add the wine to remove the heat from the pot but will steam a lot.

Once the wine has reduced to very little, gradually start to add the hot stock, you can go 2 cups, then 1 cup then 1/2 a cup until the rice is al dente. Or firm to the tooth. Turn of the heat and stir in the butter and the grated parmesan. Add the blanched asparagus, spring onions and the rocket and stir to combine.

Serve with some shaved parmesan.

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