1–2 bundles of green asparagus (about 15–20 asparaguses)
3 garlic cloves
0,25 dl (25 ml) olive oil
4 dl arborio rice (my favourite for risottos!)
1 dl (100 ml) white wine
3 tbsp butter
3 dl grated parmesan cheese
juice of 1/2 lemon
(2 tsp finely grated organic lemon zest)
(Make your vegetable stock if you’re not using ready made.)
Remove the woody ends from the asparagus. Cook the asparagus in boiling vegetable stock (or water) until just barely cooked and still crispy. Chop into little pieces (about 1-2 cm wide). You can leave a few asparagus as whole for garnish. Set aside to wait.
Peel and crush the garlic cloves and add into a big sauce pan with the olive oil. Fry for 1-2 minutes on medium heat, but don’t let the garlic brown too much.
Add the rice and stir for 1 to 2 minutes. Pour in the wine.
Once the wine has been absorbed, add about 2 dl of your vegetable stock. Again when the stock has been absorbed, add 1 dl of the stock at a time, stirring occasionally.
Keep adding stock, until the rice is al dente. (Don’t let it become too mushy and soft!). Mine was perfect after 9.5 dl of the vegetable stock, so keep checking your rice after adding 7 dl of stock.
Turn the heat down and add the butter and grated parmesan. Mix well so both the butter and parmesan cheese will melt.
Add the asparagus and lemon juice and mix one more time. Enjoy right away with a pinch of black pepper and lemon zest if needed!
Tip: If you can’t serve the risotto right away after cooking, save about 1/2 dl of vegetable stock and add before warming up the risotto again. That way you can keep it perfectly creamy and it won’t turn out too dry!