Risotto with garden asparagus

• Posted on 13 May 2021
• Posted in Garden Kitchen
• 0

Do you like to prepare the meal? You can try making a risotto with asparagus from the garden to delight young and old. Here's a little recipe that will help you make the dish. But first, discover the origins and history of asparagus.

What is asparagus?

Asparagus is a small, bitter, green vegetable. Asparagus has been eaten and cultivated for a very long time by the Greeks and Egyptians. It has been used for more than 2000 years. This vegetable comes from the Mediterranean basin.
Asparagus first disappeared before returning to the tables of the French around the 15th century. This vegetable was very popular at the French court. Considered a luxury product, it was much appreciated by kings and princes. Louis XIV asked for it on his table every season.
At that time, only the wealthy could afford asparagus, as this refined vegetable was very expensive. It was not until the beginning of the 19th century that its consumption became more democratic. Since then, asparagus cultivation has spread to the Paris region, the Loire Valley, Aquitaine, Provence, etc.

The different varieties of asparagus

Since its democratisation, asparagus has been available in several varieties. There is the purple asparagus from Holland or the Polish asparagus. The latter is more tender and larger than the classic asparagus. You can also find the Argenteuil asparagus, the early Argenteuil asparagus, the improved large white, etc. There are also hybrid species.
In total, there are 24 different varieties of asparagus.
Asparagus is also classified into 4 types. There is green asparagus, white asparagus, purple asparagus and wild asparagus.

Why grow or eat asparagus?

Asparagus is a delicious vegetable. It is highly appreciated for its subtle taste. However, the taste can be more bitter if the soil is clayey.
Asparagus is particularly rich in vitamin C. To fully enjoy the flavour of this vegetable, it is advisable to eat it quickly.

How to prepare a risotto with garden asparagus?

You can prepare a garden asparagus risotto to satisfy all your guests. Here are a few tips on how to make it work.

To prepare a garden asparagus risotto for 4 people, you need these ingredients

• 300 g green asparagus
• 50 g butter + 1 knob of butter
• 350 g rice for risotto
• 1 onion (or two shallots)
• 15 cl white wine
• 1 litre of hot vegetable stock
• 100 g parmesan cheese
• salt and white pepper

- To begin, you need to prepare the asparagus. To do this, cut off the bottom of the asparagus and peel it. Then cut them into sections and reserve the tips.
- Next, take a pan and melt the butter.

- Add the finely chopped shallots or onion.

- Then add the asparagus (without the tips) and cook for 5 minutes on a low heat.
- Then add the rice and turn up the heat. For more flavour, add white wine and hot vegetable stock in 3 batches.
When the asparagus is half cooked, you can add the tips. To check if the rice is cooked, you can taste it. Don't forget to add pepper and finely grated parmesan. Also add some butter and stir so that the mixture melts.

For the recipe to be successful, make sure the rice is not too crunchy. It should be creamy. Also make sure that you do not add too much salt, as the wine broth and the cheese will do the trick. To enjoy the dish, serve it hot.

Enjoy your meal!