Parsarisotto
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The delicate aroma of asparagus is perfect for risotto. Asparagus risotto is an earthy but sophisticated light dish, which gets a wonderful fresh zing from a zesty lemon.
Ingredients for four
300g green asparagus 1 onion 1 dl olive oil 2 dl white wine (or vinegar + water) 2 dl asparagus 2 dl white wine (or vinegar + water) 2 dl white wine (or vinegar + water) 2 dl white wine (or vinegar + water)1/4) 1/2 lemon juice and zest grated 1 handful of thyme 3 dl arborio rice 75 g Parmesan grated salt and pepper
Peel and finely chop the onion. Prepare the asparagus, strain and finely chop. Split the knobs.
Make a thick-bottomed casserole and start sautéing the onion gently in a couple of tablespoons of olive oil. When the onion starts to soften, ladle in the rice and stir.
White wine and stir. When the wine has almost evaporated, spoon a few cups of hot water into the barrel. Fry and simmer under the lid. When the water has almost evaporated, add a few cups more. Continue cooking until the rice is almost cooked.
Add a little more water and drop in the asparagus. Grate the lemon zest into the mixture and squeeze the juice into the risotto. Season with salt and pepper.
Just when the risotto is ready, grate in the Parmesan and the remaining olives, mix well. Check the taste and enjoy the asparagus risotto hot and pouring Italian style!
