I’m so excited that it is finally asparagus season again in Australia! I was very happy to find some in my latest veggie box delivery, and I’m hopeful that they keep showing up as they are such a delicious vegetable and so easy to cook. I’m sure my mum must find it funny that I’m now so enraptured by asparagus as I definitely wasn’t always – but I guess that’s all part of growing up!
I hadn’t cooked a risotto in a long time, but there is something about asparagus that seems perfectly matched with risotto, so I let it be the star of the dish with the leek and goats cheese there to help round out the flavour – delicious!
Ingredients List
- 1 leek
- 1 small onion
- 2 cloves garlic
- 1/2 cup white wine
- 2 cups arborio rice
- 4 cups vegetable stock
- Bunch of asparagus
- 150g goats cheese
Steps
- Finely dice the onion and leek, and mince the garlic
- In a small saucepan bring 4 cups of stock to the boil, then reduce to a simmer
- In a second saucepan heat some butter and then cook the onion, leek and garlic until softened and translucent
- Add the rice and stir to coat the rice
- Add the wine and stir until it is all absorbed
- Add a ladleful of stock, stirring occasionally to stop the rice from sticking. Once fully absorbed add another ladleful, and repeat until there is only a ladle or twos worth of stock left
- Chop the asparagus into pieces roughly 3cm in length and add to the risotto with the last few ladlefuls. Stir through.
- When almost ready to serve add half the goats cheese and stir through
- Place into serving bowls and crumble the remaining goats cheese on top
- Enjoy!
Step 1: Dice the onion, leek and garlic
Step 3: Cook the onion, leek and garlic
Step 4: Add the rice
Step 6: Add the stock
Step 7: Add the asparagus
Step 8: Add the goats cheese
Are you a fan of asparagus? What’s your favourite way to eat it?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lisa @ Greek Vegetarian
October 14, 2013 at 5:27 pm (11 years ago)Oh it’s been a while since I’ve ordered a veggie box, and now that asparagus and so many other gorgeous spring vegetables are in season I really need to get back on the bandwagon. Thanks for inspiring me!
I Spy Plum Pie (admin)
October 15, 2013 at 10:31 am (11 years ago)I may have done a little dance when I found asparagus in my veggie box for the first time! So good.
Elizabeth
October 14, 2013 at 9:26 pm (11 years ago)Nothing like asparagus season. My latest asparagus craze this season is to saute the tiny baby asparagus very simply in a bit of olive oil, verjuice, salt and pepper and it is delicious. There’s nothing like a nice spring vegetable risotto though.
Elizabeth recently posted…Lentil, fennel and cress soup
I Spy Plum Pie (admin)
October 15, 2013 at 10:32 am (11 years ago)Yum! I love asparagus nice and simply like that too – so fresh and delicious! I can see a lot of asparagus being consumed this Spring!