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Asparagus and chestnut risotto

It's asparagus season, plus I have a half-used packet of ready-cooked chestnuts. Wait a moment - maybe those flavours can come together over a risotto. Yes they can.

Note: I would have started with some leek or onion to help get things going - if I'd had some.

Quantities are to serve 1, but scale it as you like. Took about 30 mins.

  • 1 big cupful of risotto rice
  • 1 bunch fresh asparagus
  • Stock (I used veg stock as well as a dash of mushroom ketchup)
  • 1 glass white wine
  • 1 handful cooked chestnuts, halved
  • 1 bunch parsley
  • Black pepper
  • 2 knobs butter
  • Parmesan cheese

Rinse the asparagus, snip off the hardest end bits and chop the rest into bite-size pieces (about half an inch).

In a good-sized saucepan heat up 1 knob of butter. When it's melted add the rice and the asparagus and give it a good stir. Let it cook for a minute or so before you add a small cup-worth of stock and/or wine. Stir the rice gently as it absorbs the liquid. Eventually when pretty much all is absorbed add more liquid, and continue stirring. Continue this way for about 20 minutes, until all the liquid is added and the rice is approaching being nicely soft.

In a small frying pan heat up a big knob of butter. When it's melted and ready to sizzle add the halved chestnuts. Stir-fry them around for 3-5 minutes until coloured and smelling nice, then add the chestnuts and the butter to the risotto, stirring them in. Chop the parsley finely and add that too, stirring.

You'll want the chestnuts to spend about 5 minutes in the risotto to meld the flavours together. Then add a good twist of pepper, stir, and serve with plenty of shaved parmesan on top.

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