White Asparagus and Pine Nut Risotto
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(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 18 ozs white Asparagus
- salt
- 1 tsp sugar
- 2 Tbsps olive oil
- 4 scallions (cut into rings)
- 1.333 cups Risotto (e. g. Arborio)
- ⅔ cup dry white wine
- 3 ½ cups vegetable stock
- 3 ½ ozs peas
- salt
- freshly ground peppers
- 5 ozs mini Bocconcini (halved)
Preparation
Kitchen utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 2 Skillets
Preparation steps
1.
Peel the asparagus and simmer in a pan of salted water with the sugar for about 15 minutes until tender. Drain well, cool slightly and cut into pieces.
2.
Heat the oil in a wide shallow pan and cook the spring onions until almost tender. Add the rice and stir until coated in the oil.
3.
Add the wine and cook until absorbed. Add the stock, a ladleful at a time, cooking for about 20 minutes until the stock is absorbed and the rice is creamy and cooked, but still has some bite.
4.
Add the the peas and asparagus and cook for a few minutes.
5.
Add the mozzarella and season with salt and pepper.
6.
Put into warm serving bowls and garnish with mint and pine nuts.
