| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 7g | 2g | 29g |
| sugars | fibre | protein | salt |
| 2g | 2g | 10g | 1.2g |
Why I Love Portuguese Asparagus Risotto with Sun-dried Tomato
From the heart of a vibrant Tex-Mex cuisine fusion, I find myself delving into an equally captivating, but much distinct culinary realm with the Asparagus Risotto with Sun-dried Tomato. This Portuguese specialty is as captivating in its taste as it is in its vibrant colors. It fuses the earthy crunch of fresh asparagus, the sweetness and slight tang of sun-dried tomatoes, and the creaminess of Arborio rice; all multiple layers of flavor coupled together to create an unforgettable experience.
The Influence and Inspiration
What piqued my interest when creating the Asparagus Risotto with Sun-dried Tomato was the shared love for rice in both Texan and Portuguese cuisines. It reminded me somewhat of the Southern Jambalaya, and I knew I had to put my spin on it. Renowned Portuguese chef José Avillez particularly inspired me with his passion for creating innovative dishes rooted in traditional flavors – an ethos I align with. However, no chef really inspired this exact recipe, it’s simply a testament to my love for melting pots of flavor.
Shared Elements with Familiar Dishes
This recipe may bring to mind the well-loved Paella with its use of rice and vibrant ingredients, albeit with a different touch. The use of Arborio rice hints at Italian influences, its creaminess akin to traditional risottos. Though vastly different, the flavor profiles of dishes like these often intermingle in surprising ways, bringing about a new perspective to familiar plates.
Perfect for Pairing
This dish works wonderfully on its own due to the robustness of flavors. However, pairing it with a delicate Grilled Sole in Lemon Butter could accentuate the flavors and provide an even more enriching dining experience. For a vegetarian alternative, consider it alongside a refreshing Sicilian Caponata. These combinations are sure to please each and every palate.
Join me on this adventurous culinary journey where we navigate through infusing diverse and uncompromising flavors into your traditional recipes. Every dish tells a story, every spice brings a secret out – let’s admire the art and stir up the passion of cooking, one plate at a time.
What You’ll Need
- 1.5 cups Arborio rice
- 6 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1.5 cups fresh asparagus, cut in 1-inch pieces
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup white wine
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
Method
Step One
First, heat up the chicken or vegetable broth in a pan over medium heat and keep it warm.
Step Two
In another heavy-bottomed pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it’s softened and translucent. This should take about 4-5 minutes.
Step Three
Add the minced garlic to the pan with the onion, and sauté for another 1-2 minutes or until it becomes fragrant.
Step Four
Next, add the Arborio rice to the pan. Stir the mix for about 2 minutes or until the grains are well coated with the oil and start to look translucent.
Step Five
Pour in the white wine into the rice mixture. Stir until the wine is fully absorbed.
Step Six
Now, add the warm broth to the mixture one cup at a time, allowing each cup to be absorbed fully before adding the next. Stir continuously whilst adding the broth over a period of about 20-25 minutes.
Step Seven
In the meantime, blanch the asparagus in boiling water for about 2-3 minutes. Immediately rinse under cold water to stop cooking and preserve its vibrant color.
Step Eight
Fold the blanched asparagus and the chopped sun-dried tomatoes into the risotto. Stir until everything is well mixed and heated through.
Step Nine
Turn off the heat and stir in the Parmesan cheese and butter until melted. Season with salt and freshly ground black pepper to taste.
Step Ten
Allow the risotto to sit for a few minutes before serving. Prior to serving, give it a good final stir and adjust the seasoning if necessary. Your Asparagus Risotto with Sun-dried Tomato is ready to serve. Enjoy!
