| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Intermediate | Serves: 6 |
Since the nutritional value for that specific recipe is not provided, you would have to calculate it based on individual ingredients. However I created an example for content of the nutrition tables for you:
| kcal | fat | saturates | carbs |
| 350 | 10g | 4g | 50g |
| sugars | fibre | protein | salt |
| 3g | 5g | 12g | 1g |
Why I Love Swedish Asparagus Risotto with Parmesan
Oh, the Asparagus Risotto with Parmesan. This Swedish delight is one that I continually fall for – a dish that invites comfort and sophistication in equal measure. Admittedly, it may appear somewhat of a departure from my customary affair with New England seafood. Nevertheless, it’s an entrancing recipe that whispers all the right notes: asparagus at its vibrant best, Arborio rice dissolving into creamy sumptuousness, and Parmesan offering a delightful salty tang. It leaves me, and hopefully you too, ruminating on the versatility of good-quality ingredients.
To each stirring, a memory
The act of making risotto, it must be said, is almost as endearing as the dish itself. There’s a certain rhythm to it – a warm, soothing rhythm reminiscent of the steady ebb and flow of the Atlantic waves that kiss Maine’s shoreline. The continuous stirring of the rice while gradually adding the chicken broth allows you a precious few moments to simply be in your kitchen. It’s during these quiet minutes that I often find myself reminiscing about the joyous afternoons spent with my daughters Erin and Samantha, our laughter echoing as we concoct culinary adventures together.
A nod to my inspiration
Although there wasn’t a singular inspiring chef behind this recipe, my Italian sojourn and the food maestro Jamie Oliver‘s approach to risotto did play a significant role. I remember how his recipes celebrated the humble vegetable, pairing it with distinctively Italian elements to create an orchestra of flavors. His twist on the classic risotto was a revelation and from that point forward, my love for risotto only grew in leaps and bounds.
A whisper of the sea
Considering my love for seafood, the Asparagus Risotto with Parmesan pairs exceptionally well with a side of grilled salmon or a simple, chilled lobster salad. The creaminess of the risotto is beautifully offset by the freshness of the seafood, giving you a striking balance of flavors on your plate, much like the other recipes I’ve shared on this gastronomic journey.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken broth, heated
- 1 lb fresh asparagus, trimmed, cut into 2-inch lengths
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Method
Step One
Start by heating the olive oil on medium heat in a large saucepan. Add the chopped onion to the pan and sauté until it is translucent and soft. This should take around 5 minutes.
Step Two
Add the minced garlic to the onions and sauté for further 2 minutes. Then add the Arborio rice and continue to stir for about 2 minutes, making sure all the grains are coated with the oil.
Step Three
Pour the dry white wine into the pan and stir continually until the wine has been fully absorbed by the rice.
Step Four
Next, add one cup of the heated chicken broth to the pan and stir until it has been absorbed. Repeat this process with the remaining chicken broth, one cup at a time. This should take about 20 minutes and the rice should be creamy.
Step Five
While the risotto is cooking, steam the asparagus until it is tender. This should take around 4-5 minutes. Then stir it into the rice along with the Parmesan cheese, unsalted butter, and salt and pepper to taste.
Step Six
Serve the Asparagus Risotto topped with additional Parmesan cheese, if desired. Enjoy this hearty and delicious dish!
