I remain obsessed with asparagus. I found a purple variety at the State Farmers Market the other day. I’ve cooked purple asparagus before, and if you don’t overcook it – which you should never, ever do to asparagus unless you’re looking for slimy vegetable paste – it retains its color.
I decided to adapt a risotto recipe from Barbara Kafka to use the asparagus, which would go with the roast chicken I had in the oven. Afterwards, I was reminded why I seldom make risotto – my wrist is still fatigued from stirring. But it tasted great.
Spring Asparagus Risotto
2 cups fresh spinach
4 tablespoons fresh parsley
4 spring onions, cut into 2-inch pieces
1/2 pound asparagus, cut into 1/2-inch pieces
1 cup arborio rice
1/4 cup olive oil
4 to 5 cups chicken stock
Salt and black pepper to taste
Put the spinach, parsley and onions in a food processor and pulse until finely chopped but not pureed. Heat the olive oil in a large saucepan over medium-high heat. Put in the rice, and saute, stirring constantly, for 2 minutes. Reduce the heat to medium. Add the chicken stock a little at a time, continuing to stir without ceasing. Add more only when the liquid has been absorbed. Cook for 15 minutes, still stirring. Stir in the asparagus and the spinach mixture. Add more liquid if needed. Continue to cook and stir until the asparagus is cooked but still firm, only a few minutes. Season with salt and pepper to taste. Remove from the heat to prevent sticking.
Serves about 4 as a side dish but could also be a main dish.
This just in, thanks to The Hub: Using a bread machine to make risotto here.