Risotto afficionados, it seems, are very precice and, for lack of better word, anal, about their creations. I’m pretty sure I break many rules in the book here, like not mixing the butter with the rice before serving. In most risottos, I would, but I don’t initially mix the butter in this recipe because it sits so well with the lemon and the asparagus; lemon and butter are an excellent combination for asparagus generally so why not let them be as one? If the timing is right, you’ll end up with a nice puddle of lemon and butter sitting on top of the rice, the asparagus happily soaking in this simple sauce.
Creamy Risotto with Roast Asparagus
- Preheat the oven to 200 C. In an oven proof dish drizzle the asparagus generously with olive oil and a dash of sea salt. Place in the oven for about 20 minutes.
- While the asparagus is roasting, you can make the risotto. Begin by frying the onion and garlic in olive oil in a heavy-based saucepan until soft. Add the risotto rice and fry for a minute.
- Turn down the heat to a medium simmer. Add the stock 1 cup at a time, stirring often, allowing each cup to be absorbed before adding the next. This will take around 15-20 minutes. How will you know if/when it’s done? Taste it! It’s like pasta in that you need to sample the goods to check the texture and consistency to see if it’s ready.
- Remove from heat and split the risotto between two dishes. Add thin slices of non dairy butter on top of the rice (I used about 1 tablespoon each).
- Remove the asparagus from the oven and place on top of the risotto. Sprinkle lemon juice over the asparagus.
- If using, add avocado cubes.
- Serve and enjoy!