Skip to main content

Spring Risotto


Spring has given London a miss this year. Never mind that we are already well into April, it was still snowing yesterday and you can go nowhere without heavy coats and full winter gear. Thankfully, the no spring memo didn't reach the farms and the spring vegetables have been out in time. Last week's trip to farmer's market yielded asparagus and purple sprouting broccoli, both of which go into this risotto.

If you've dealt with mushy vegetables in your risottos in the past, this recipe also tell you how to get that creamy rice without overcooking the greens. And as a  bonus, there is no butter or cream anywhere so pay attention.

For half a cup of rice (which I found is enough for two servings at least), cut 4-5 stalks of asparagus in 1-inch pieces. Cut broccoli into small florets and also, if you are using the sprouting version, add leaves to the mix. Now put 1 1/2 cups of stock to heat in a saucepan. If you don't have stock, plain water will do. No really, this recipe is fine with plain water. Once the water/stock comes to a boil, drop the asparagus in. Let in cook for 3-4 minutes until it's a bit softer but still crunchy. Take the stock off heat, sieve out the asparagus and put the stock back on a simmer.

In another pan, heat a tsp of olive oil. Add broccoli and stir fry on a high heat for 2-3 minutes. Remove the broccoli and add another tsp of olive oil to the pan. Add 2 cloves of minced garlic and stir fry until it starts to brown. Now add the rice and stir it around until most grains are coated in oil. Add 1/3 cup of white wine. Once the white wine is almost absorbed in the rice, start adding the stock, 1/3 cup at a time. A good rule of thumb is to add more stock when grains of rice start popping on the surface. Keep checking after 8-10 minutes, you want the rice to be cooked through but still retain a bit. When you add the last round of stock, check for salt and add some if you need it. You will certainly need it if you used water but most stocks are quite salty anyway.

When the rice is done, stir in asparagus and broccoli. Serve with a sprinkling of parmesan cheese and fresh ground black pepper.
Labels:

Comments

Kim - Liv LIfe said…
Here's hoping your spring will hit soon!! Here in California we are having spring, but it's been very grey with very little sun, but like you we are having lovely farmers markets with lots of beautiful produce. Loving this risotto!!
April 25, 2013 at 8:39 AM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...
16 comments
Read more

Pineapple Pastry

This is what makes me feel so glad to be a part of the food blogging community. You saw the cake yesterday. I baked it on the morning of my parents' anniversary, hoping to turn into a traditional pineapple pastry they like. Then I panicked. I know that the bakeries use a whipped cream topping, but I also knew that the 25% cream we get in India won't whip. So I put in an SOS mail to Deeba . And she called me back within minutes with ideas to incorporate more fat in the cream. With all her tips and hints, I finally have a pineapple pastry I like. So if you are struggling with 25% Amul cream like me, here's what you do. Tip No. 1 : Get rid of the whey. When you pour out the cream from the carton, you will get thick cream and some whey. Just pour the whey out. Tip No. 2 : Chill, chill, chill. Before you start whipping your cream, put the bowl of cream in the freezer for 10 minutes. I also left the whipping blades of my hand mixer in the freezer for the same time. Tip No. 3...
17 comments
Read more