Asparagus risotto

Sometimes we give up cooking risotto because of its complicated and delicate preparation; but its rich flavor and the many ways we have to accompany it (it can be accompanied with meat or seafood), make it worth daring to cook it. The risotto has its origin in the north of Italy; specifically in the Lombardy region, where it became very popular among the upper classes because of the high price of rice back then. For this reason, there are many variations and gourmet dishes based on it.
This time we are going to cook a risotto with asparagus. This is a simple and delicious recipe. Asparagus was considered an aphrodisiac in ancient times due to the energetic effect of its nutrients . These vegetables are rich in vitamins A, C, E, K, and B6 and in minerals like iron and calcium. The combination of high carbohydrate and vitamin content makes this meal an ideal alternative to promote mental performance and concentration. We must bear in mind that certain foods are better if we have to face an exam or any activity that requires mental effort .

Step by step recipe:

Ingredients:

• 1 liter of chicken broth
• 2 tablespoons olive oil
• 1 large onion, peeled and finely chopped
• 4-5 celery stalks finely chopped
• 600gr of risotto rice
• 250 ml dry white wine or vermouth
• 2 bunches of asparagus, cut off the hard parts of the tips
• 700 ml chicken broth
• 50gr of butter
• 1 handful grated Parmesan cheese and 1 additional grating block
• 1 cluster of fresh mint, with the leaves finely chopped
• 2 lemons, zest of the peel
• Ground black pepper
• Extra virgin olive oil

When you go to buy asparagus, keep in mind that there are several types: cultivated, thick and white, and wild. In this recipe we need the finest asparagus because they will be cut below the tips; This will give us a lot of flavor, while we will keep the tips to decorate.

The first thing to do is finely cut the asparagus stalks into small circles, leaving the tips whole.
In a saucepan, bring the chicken broth to a simmer.
Put olive oil in a large skillet, add the onion and celery, and simmer for 15 minutes until soft.
Add the rice to the onion and celery mixture, and turn up the heat (it will sparkle a bit). Stir constantly to avoid sticking to the pan.
Quickly add the wine. Stir immediately until evaporated. The rice will leave you with a delicious aroma.
Add the broth to the rice, one tablespoon at a time and spread over the entire surface; shake carefully and add the next when it has been absorbed.
Lower the heat again so the rice doesn’t cook too quickly; continue until the rice begins to be soft. This process can take 15 minutes; then withdraw.
Next, put a little of the rest of the broth in a skillet over medium / high heat, followed by the risotto base and the asparagus chopped with the tips. Bring to a boil and stir all the time until the broth is absorbed.
Add the rest of the broth tablespoon by tablespoon until the asparagus is cooked. Be careful not to overcook the rice; it should retain its shape but have a smooth texture.
Turn off the heat and add the butter, grated cheese, mint and lemon zest. Taste and add pepper to taste. Cover the pan and let it rest for a minute.

Serve with olive oil and lemon zest. Save the block of Parmesan for the table.

Variation:

You can also add peeled prawns or a little crab meat that goes very well with asparagus. If you add any of the above, you should reduce the serving of Parmesan by half.