Asparagus & Pistachio Risotto

Asparagus & Pistachio Risotto

My wife is a pistachio fiend. If I leave a bowl on the side and turn my back, the bowl will be empty by the time I turn around again. It seemed only right to combine them with her favourite vegetable: asparagus.

In my opinion, Carnaroli rice is by far the best rice for making risotto. The texture is far superior to other varieties of risotto rice that I have tried and it is far more forgiving yielding better results. It can be slightly harder to track down, therefore if you are unable to find Carnaroli rice, you can substitute this for Arborio.

You will need a food processor for this recipe. I tend to use chicken stock when making this as I prefer it, but if you would like to make this vegetarian, use vegetable stock. A little balsamic glaze on top can add some extra depth to the dish.

4
45m
Serves
4
Prep
15m
Cook
30m
Total
45m
Video

Ingredients

1 white onion

2 cloves of garlic

360g Carnoaroli rice

1L homemade stock

250ml white wine

2tbsp extra-virgin olive oil

1 bunch of asparagus

50g shelled pistachios

salt

pepper

Method

  1. Put a high sided frying pan or caserol dish on medium heat. Finely chop the onion and cook until soft. Season with a good grind of black pepper and a pinch of salt.
  2. While your onion is cooking, snap the woody ends from your asparagus by snapping in your hands. Chop the asparagus heads off the stem and set aside for later. Take the asparagus stems and the pistachios (save a couple of pistachios for garnish) and blitz in a food blender until it forms a paste.
  3. Finely chop the garlic and add to the pan with onion then add the rice and stir for two minutes.
  4. Combine the stock and the wine and add a small ladel to the pan. Now mix the asparagus and pistchio paste then turn the heat down to a simmer.
  5. Consistently stirring, continue cooking the rice at a simmer. Once the liquid has more or less been absorbed, add another small ladle full of the stock/wine mixture and repeat. Continue this process for around 20 minutes or until all the liquid has been absorbed and the rice is tender and creamy.
  6. In the last 5 minutes of cooking, stir in the asparagus heads and grated parmesan into the dish. At this point check your seasoning and adjust if necessary.
  7. Once fully cooked, plate the dish and garnish with a few of the reserved pistachios on top.

Ingredients

1 white onion

2 cloves of garlic

360g Carnoaroli rice

1L homemade stock

250ml white wine

2tbsp extra-virgin olive oil

1 bunch of asparagus

50g shelled pistachios

salt

pepper

Method

  1. Put a high sided frying pan or caserol dish on medium heat. Finely chop the onion and cook until soft. Season with a good grind of black pepper and a pinch of salt.
  2. While your onion is cooking, snap the woody ends from your asparagus by snapping in your hands. Chop the asparagus heads off the stem and set aside for later. Take the asparagus stems and the pistachios (save a couple of pistachios for garnish) and blitz in a food blender until it forms a paste.
  3. Finely chop the garlic and add to the pan with onion then add the rice and stir for two minutes.
  4. Combine the stock and the wine and add a small ladel to the pan. Now mix the asparagus and pistchio paste then turn the heat down to a simmer.
  5. Consistently stirring, continue cooking the rice at a simmer. Once the liquid has more or less been absorbed, add another small ladle full of the stock/wine mixture and repeat. Continue this process for around 20 minutes or until all the liquid has been absorbed and the rice is tender and creamy.
  6. In the last 5 minutes of cooking, stir in the asparagus heads and grated parmesan into the dish. At this point check your seasoning and adjust if necessary.
  7. Once fully cooked, plate the dish and garnish with a few of the reserved pistachios on top.

Nutrition

Calories
705
Fat
21.2
g
Saturates
6.3
g
Carbs
93.0
g
Sugars
8.5
g
Fibre
6.2
g
Sodium
587
mg
Protein
26.8
g

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