Asparagus risotto from Real Fast Food: 350 Recipes Ready-To-Eat In 30 Minutes (USA) by Nigel Slater

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Notes about this recipe

  • okmosa on April 11, 2022

    This was my first foray into asparagus risotto and probably only the second time I’ve made risotto. It was delicious! I like that this recipe includes white wine, which a few other do. However, I used shallots (as some others do) instead of onion and half of the butter because it just seemed like a lot (Canal House Cooking No. 6 uses less). I also only used butter rather than butter/oil (Marcella). This recipe is missing salt and pepper (also Marcella) which I think is necessary, but I tasted after the cheese before adding salt. I like that the asparagus cooking water is used. Although I don’t understand entirely why the asparagus is added at the beginning. Of course, it can flavor the risotto more, but the asparagus lost its bright green color. Some recipes call to add the tips at the end which I did, but they were bright green while the other pieces were drab green. Next time I believe I may sauté the asparagus a little but remove while they are still green and add near the end.

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