close
Advertisement
Shop Now
Magazine
 

Asparagus risotto with truffle oil

Not only is risotto satisfying and delicious, it is a great vehicle for whatever fresh vegetables are in season. It needs plenty of stirring, but still takes only minutes to become perfectly cooked and creamy. A little truffle oil is a luxurious finishing touch for this risotto with fresh asparagus.

Asparagus risotto with truffle oil
Reader's Digest

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 2/3 cups (360 g) risotto rice
  • 1 cup (250 ml) dry white wine
  • about 3 cups (750 ml) boiling vegetable stock
  • 300 g asparagus, cut into small pieces
  • 1 teaspoon truffle oil
  • 1/3 cup (35 g) freshly grated parmesan
  • 20 g softened butter, divided into 4 portions
  • 2–3 tablespoons snipped fresh chives
  • salt and pepper

Preparation

  1. Heat the oil in a heavy-based pan and lightly sauté the onion and garlic for 2–3 minutes or until softened. 
  2. Add the rice and cook over a moderately high heat for 1–2 minutes, stirring, until the rice is lightly toasted and golden brown in places.
  3. Pour in the wine and stir until the rice has absorbed it. Add a small amount of stock and stir until it is absorbed. 
  4. Continue gradually adding the stock, letting each amount be absorbed before adding the next, stirring frequently.
  5. When the rice is almost al dente (after about 15 minutes), stir in the asparagus. Cook for a further 5 minutes or until the asparagus is tender and the rice is completely cooked. 
  6. Continue adding stock during this time. The finished risotto should have a slightly soupy, almost creamy texture.
  7. Remove from the heat. Season with salt and pepper to taste, and stir in the truffle oil and grated parmesan. 
  8. Spoon into warmed serving bowls, top each serving with a portion of butter and a sprinkling of chives, and serve.

Serves 4
Preparation: 30 minutes



More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Advertisement