White asparagus Risotto - Rice Week

A continuation of last week; risotto is an absolutely flavourful and luxurious way of eating rice if you ever get the chance to. Popular in Europe, Risotto is most popular in and originating from Italy. Risotto is heavily tied to the history of rice within Italy as a warm and rich dish. Stereotypically made with rice, stock, onions, parmesan and saffron; it is still made in the same traditional ways to this day! The rice usually grown in Italy is also short and perfect for this method of cooking!

Risotto is decent for you in certain amounts as the natural healthy fats can be very beneficial for you. Risotto or arborio rice despite having little to no nutrients still provide you with the carbohydrates which give you the energy boost for your day! We love this recipe as it is so nice and filling. Not only that but it tastes so great and luxurious.

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Ingredients

• 3 Tbsp butter

• 1/2 cup sliced mushrooms of all varieties (Ie: white mushrooms, shiitake, etc)

• 1 cup dry white wine

• 5-7 cups chicken or vegetable broth

• 1/2 cup of peeled and minced shallots or finely chopped onion

• 1/2 cup freshly grated Parmesan cheese

• Salt and pepper

• 2.5 Tbsp chopped fresh parsley

• 1/2 bunch White asparagus

• 1/4 cup olive oil

• 2 cups arborio rice

• 2 garlic cloves, minced

• Truffle slices (optional

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Recipe

1. Prep all your ingredients

2. First, you put the broth in a pot and bring it to a boil, then lower it to a simmer

3. In a larger pan/pot, use some oil or a bit of the butter, then put in the asparagus, mushrooms, pepper, and salt. Cook until there is a light char and the asparagus is crispy around 3 minutes, then take it out.

4. Melt the rest of the butter then add the onion/shallots then cook until slightly translucent around 4 minutes then fry garlic with it for an additional minute until fragrant

5. Add rice then start cooking for a minute or two then add the wine

6. Once the wine is absorbed into the rice, add a cup of stock then cook until it is absorbed in to the rice. When cooking stir constantly. Add stock everytime once it is fully absorbed into rice. Once all the stock is used (it should be around 20minutes) then it should be nice and creamy.

7. Mix in the vegetables/ mushrooms, the parmesan, remaining butter into the rice. Season with salt/pepper.

8. Add milk if its too thick and garnish with parsley and some grated truffle if you want! Serve!!