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.

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!!

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…