Asparagus Risotto

Why feel guilty about eating comfort foods like delicious risottos? Simply tweak your recipes by using whole-grains, healthy fats and as many vegetables as possible. Try to shift the carbohydrates to vegetable ratio so you end up with more vegetables and fewer carbs. You’ll find here both my Thermomix recipe and a non-Thermomix version that my favorite Italian girlfriend helped me create to make sure I could share it with you.
Preparation time: SOAKING TIME + 10 mins
Cooking time: 50 mins

INGREDIENTS

Serves 4
  • 300g asparagus
  • 750ml of vegetable stock (plan more for non-Thermomix recipe)
  • 20g extra virgin olive oil
  • 1 onion
  • 250g of brown risotto rice (I used Biona)
  • 1 tsp sea salt and pepper
  • 40g grated or shaved parmesan on top (optional)
  • ½ lemon zest (optional)
Thermomix recipe

Soak 250g of brown risotto rice in cold water overnight. Drain well.

Cut off the asparagus tips and put them aside. Cut the stalks in 2 or 3 pieces. Chop the onion and asparagus stalks 7 seconds/speed 5. Scrape down the sides the Thermomix bowl with the spatula, add the oil and cook 3 minutes/100C/speed 1.

Add the rice and stock and cook for 50 minutes/100C/speed spoon/reverse blade direction/measuring cup on. Check during the last few minutes of cooking time. If too dry add some water.

Taste the rice – it should be “al dente” (a little firm inside).

Add the asparagus tips, salt, pepper. Stir in with spatula. It is normal if it is a little bit soupy. The liquid will rapidly be absorbed as it settles.

Top up with parmesan and lemon zest if you’d like. Serve immediately. Enjoy!

Non-Thermomix recipe

Soak 250g of brown risotto rice in cold water overnight. Drain well.

Cut off the asparagus tips and put them aside. Cut the stalks in 2 or 3 pieces. Chop finely the onion and asparagus stalks.

Heat the olive oil and add the chopped onion on medium-low heat until they become translucent (about 5 minutes). Add the chopped asparagus.

Add rice. Mix with a wooden spoon until every grain is coated with the olive oil and it becomes translucent, about 1 min.

Start adding just enough stock to cover all the rice. Keep it on low-medium heat (it should not boil but flutter) and mix delicately with a wooden spoon, on and off – if you overmix the starch will make it gluey.

Once the stock has been almost completely absorbed, add more just to cover the rice again. Repeat until the rice is cooked, then take it off the heat. The entire stirring and cooking process will take about 55 to 60 min.

Add the asparagus tips, salt, pepper. Stir in with spatula.

Top up with parmesan and lemon zest if you’d like. Serve immediately. Enjoy!

Nut Free, Gluten Free, Vegetarian, Vegan, Refined Sugar Free,