Aberystwyth Asparagus Risotto
Aberystwyth Asparagus Risotto is a delightful dish that showcases the fresh and vibrant flavors of Ceredigion's cuisine. This creamy and comforting risotto is the perfect way to enjoy the local asparagus while highlighting the essence of the region's culinary traditions.
Ingredients
- 1 bunch of fresh Aberystwyth asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable broth over medium heat.
- In a separate pan, heat the olive oil and sauté the onion and garlic until softened.
- Add the Arborio rice to the pan and stir to coat the grains with the oil.
- Pour in the white wine and cook until it is absorbed by the rice.
- Gradually add the warm vegetable broth to the rice, stirring constantly and allowing each addition to be absorbed before adding more.
- After about 20 minutes, when the rice is almost tender, stir in the asparagus pieces.
- Cook for an additional 5-7 minutes until the asparagus is tender and the rice is creamy.
- Remove the risotto from the heat and stir in the grated Parmesan cheese and butter.
- Season with salt and pepper to taste.
- Serve the Aberystwyth Asparagus Risotto hot, garnished with extra Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pot Pan Stirring spoon Grater
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serving Suggestions: Pair the Aberystwyth Asparagus Risotto with a fresh green salad and a glass of crisp white wine for a complete meal.
Tips & tricks
Tips: Be sure to stir the risotto constantly while adding the broth to achieve the desired creamy texture.
Cost
$15