Yes, this vibrant risotto does take a tiny bit of time (which we have plenty of at the moment!), but it is actually quite simple to prepare, and with just a few fresh ingredients it is positively bursting with summer flavours. The fresh farmer cheese can be made ahead and kept in the fridge. We like to call this risotto “a bowl of sunshine” around here. (This recipe was created for the stunning Town & Country UK Magazine, Summer print edition on newsstands now)
INGREDIENTS
About 1kg/2lb fresh asparagus spears
About 1 litre or 4-6 cups chicken stock, vegetable stock, or water
2 tablespoons butter or extra virgin olive oil
1 medium/large onion, diced finely
1 cup carnaroli rice (or Arborio if you cannot source carnaroli, but I prefer carnaroli)
120ml/½ cup dry white wine
1 heaping tsp. sea salt
1-2 tbsp fresh lemon zest
60g 1/4 cup finely chopped parsley
240g/1 cup fresh farmer’s cheese, crumbled (Recipe in my book, The Farmette Cookbook)
Sprigs of basil, fennel fronds, lemon thyme to garnish, optional
METHOD
For the Asparagus:
Bring a pot of water to a boil.
Add 1 tablespoon sea salt.
Trim off the asparagus tips and set aside.
Divide the stalks into two equal amounts.
Using a peeler, peel off a small handful of ribbons from one asparagus stalk, set aside for garnish
Dice all the stalks into ¼ or ½ inch slices.
Place half of the stalks into boiling water for 1 minute, then use a slotted spoon (we want to reserve the water so do not drain) to remove the stalks from the pot and transfer to a colander. Rinse quickly under cold water or put in ice water; then drain and transfer the asparagus to a blender or food processor. Purée until smooth. Set aside.
Combine the asparagus tips and rest of stalks and boil for 3 minutes; then use slotted spoon to remove the asparagus pieces from the pot and transfer to a colander. Rinse quickly under cold water and set aside. You can use the pot of asparagus-cooking water as your risotto making liquid to make it more vibrant.
Make the Risotto:
Put stock or water in a medium saucepan over low heat. (If you are using the asparagus water, there’s no need to do this, but keep it hot)
Put butter or olive oil in a large, deep skillet or pot over medium heat.
When it is hot, add onion, turn heat to low, and cook, stirring occasionally until it softens, 5 to 7 minutes.
Add carnaroli rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add the sea salt. Add hot asparagus water or stock, 120 ml/½ cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more. After 30 minutes, begin tasting the risotto. You want the grains to be tender but with a bit of crunch; it could take as long as 45 minutes total to reach this stage. When it does, stir in the asparagus purée and the remaining pieces of asparagus, being sure to drain the asparagus pieces first.
Stir to combine. Remove skillet from heat, add lemon zest, parsley, farmer’s cheese. Stir. Taste and adjust seasoning if necessary. Garnish with asparagus ribbons, herbs and serve.
Scullery Notes: This risotto is even better reheated the following day and will last up to a week in the refrigerator.