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!
- 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
- 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
Are you a fan of asparagus? What’s your favourite way to eat it?