This recipe is a classic asparagus risotto recipe. It can add a new set of flavors to your table that will surely amaze everyone. It is also the perfect risotto for Vegetarians.
You can easily dress it up with some lemon zest, green onions, truffle salt, fresh thyme or chopped mint.
- 1 Cup of Abukass Rice
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 Tbsp unsalted butter, divided
- 1/2 cup chopped shallots
- 1 Tbsp lemon juice
- 3 Tbsp water
- 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled and the spears cut into thin disks
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper
Heat the stock in a small saucepan until it comes to a low simmer.
Cook shallots in butter to soften, then add rice: In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
Add the water and lemon juice, slowly stir, allowing the rice to absorb the liquid.
Add the stock, 1/2 cup at a time, adding only after the previous addition has been absorbed by the rice: Once the liquid is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.