- Cut the fibrous ends off the asparagus. Cut the tips off and set aside. Cut the rest into small 1
inch lengths. - Bring a small pot of water to the boil and season with salt. Blanch ¾ of the asparagus lengths
(not the tips) for 3 minutes. Reserve 1 cup of the cooking water and set aside. Refresh the
asparagus immediately in an ice bath. This will maintain the bright green colour. - Add the blanched asparagus to a blender with the 2 tbs of the olive oil, 1 cup of freshly picked
herbs and ¾ cup of reserved cooking water and ½ lemon squeezed. Blitz until thick and
creamy. Add more of the cooking water if necessary and season to taste. Set aside. - Add the remaining 2 tbs of olive oil to a deep frying pan over a medium heat and gently saute
the leeks, garlic and shallots to gether until soft and fragrant. - Add the rice, stir to coat the rice for about 1 minute.
- Add 1 cup of the stock at a time, stirring often, until absorbed. When you get to the last
addition of stock add the asparagus tips and leftover lengths to the pan and stir. At this point
the rice should be al dente and almost done. - Stir through the asparagus puree and season to taste with more lemon and salt and pepper if
needed. Stir through ¼ cup finely grated pecorino. Dress with more fresh herbs and serve.
Super Green Asparagus Risotto
Recipe by Mish Delish
This super green risotto is so delicious and a feast for the eyes as well.
Serves 4.
Ingredients
- 1 bunch asparagus
- 1 large leek, halved and finely sliced
- 4 tbs olive oil
- 2 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 200g arborio rice
- 750ml stock (chicken or vegetable) heated
- 1 cup fresh mixed herbs, ie basil, lemon thyme and parsley
- 1 lemon
- Salt and pepper to taste
- Pecorino to serve
