The arrival of asparagus is one of the surest signs that spring is beginning.
This simple risotto lets its fresh, green flavour remain the hero. Some of the asparagus is mashed into the stock as the rice cooks, while the remaining pieces are folded through at the end. Parmesan, butter and Tasman Sea Salt Natural Flakes bring everything together.
Creamy, comforting and full of spring flavour.
Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes
Tasman Sea Salt: Natural Flakes
Ingredients
- 2 bunches fresh asparagus
- 1.5 litres chicken or vegetable stock
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 300g arborio rice
- 150ml dry white wine
- 60g Parmesan, finely grated, plus extra to serve
- 40g butter
- Tasman Sea Salt Natural Flakes, to taste and to finish
Method
- Trim the woody ends from the asparagus. Bring a saucepan of water to the boil and blanch the asparagus for approximately 2 minutes, until bright green and just tender. Drain and refresh under cold water.
- Cut off and reserve several asparagus tips for serving. Roughly chop three or four asparagus spears and slice the remainder into bite-sized pieces.
- Pour the stock into a saucepan and bring it to a very gentle simmer.
- Heat the olive oil in a wide, heavy-based pan over medium heat. Add the onion and cook gently for 5–7 minutes, until soft and translucent but not browned.
- Add the arborio rice and stir for 1–2 minutes, until the grains are lightly coated and beginning to turn translucent around the edges.
- Pour in the white wine and cook, stirring, until it has almost completely evaporated.
- Add the warm stock one ladleful at a time, stirring regularly and allowing each addition to be absorbed before adding the next.
- When approximately half the stock remains, add the three or four roughly chopped asparagus spears to the stock. Mash them into the liquid using a fork or potato masher, then continue adding the asparagus stock to the rice. You may not need to use all the stock.
- Continue cooking until the rice is creamy but still has a little bite. This should take approximately 18–20 minutes from the first addition of stock.
- Fold through the sliced asparagus and cook for another 1–2 minutes.
- Remove the pan from the heat. Stir through the Parmesan, butter and a generous pinch of Tasman Sea Salt Natural Flakes. Cover and leave the risotto to rest for 2 minutes.
- Stir once more and add a little extra stock if needed. The finished risotto should be loose and creamy rather than firm. Divide between bowls and finish with the reserved asparagus tips, extra Parmesan and some more Tasman Sea Salt Natural Flakes.
Why Natural Flakes?
Natural Flakes bring balance to the rich Parmesan and butter while revealing the fresh sweetness of the asparagus. Their clean mineral flavour enhances the ingredients without competing with them, and a few flakes added just before serving provide a delicate final crunch.
