Asparagus,Mint & Lemon RisottoPosted: January 14, 2011
This post has been a long overdue and for some reason I almost forgot about it…..The Risotto is inspired by Jamie Oliver and it’s my first time to try out any of his recipes and I’m glad I did.
To get fresh asparagus in India is a rare thing and I happen to pick them at the Farmer’s Market; fresh, green and also organic.The method for cooking risotto is almost the same as my previous post Yellow & Red Pepper Risotto apart from the flavouring ofcourse…
1 cup arborio rice
1 cup fresh or canned asparagus, cut into desired length
1cup finely chopped onion
2 garlic clove, minced
1 tbs butter
1tbs olive oil
5 cups vegetable broth (or chicken broth)
1/4 cup white wine (optional)
salt & pepper to taste
1/4 cup parmesan cheese (can add more if you like)
2tbs fresh mint leaves
1tbs lemon zest
In the cleaned skillet cook onions in 1tbs remaining butter over moderate heat, stirring until turned light brown, add garlic and onions, cook until soft. If using fresh asparagus, pre boil or if using canned; add them into the skillet and season with salt and pepper.Keep aside
In a saucepan heat broth and keep at a bare simmer or microwave.
Take a non-stick pan (chances of burning the rice is lesser),add olive oil and keep stirring dry rice for several minutes in the oil over medium-high heat until it is golden, but not burnt. This also helps the rice to release the starch later on, and creates a nice nutty flavour.
Add wine and cook, stirring constantly, until wine is absorbed.If you are not using wine; you can start adding broth.Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed.
Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is ‘al dente’, about 20 minutes.
Remove pan from heat and stir in the prepared mixture of onion and asparagus , parmesan cheese, mint, lemon zest,salt and pepper to taste.Serves 2.
My tastebuds: the mint and lemon gives risotto a different and a tangy flavour. I didn’t like the lemon too much and felt that the flavouring was not complete.
This is my submission to this week’s Weekend Herb Blogging, hosted by Cindystar.