Asparagus Risotto: Simple, Heavenly, and Delicious
Each year, I can hardly wait for spring for many reasons, but mainly because spring means it's time for asparagus! To be honest, you can buy them in winter too, but that is not my deal. I eat them seasonally. So my asparagus-eating season usually starts in May. And for most of May and June, they are regularly on our menu. We eat them almost every day.
The best asparagus are the fresh ones! Queen Nefertiti proclaimed asparagus to be the food of the Gods. They contain no fat or cholesterol, and they are rich in folic acid. Have you ever noticed the particular smell of your urine after eating asparagus? In our body, the asparagus's acid is transformed into sulfur-containing chemicals that don't have a pleasant odor. So don't be afraid, the stinky smell is normal.
Why I Chose Red Onion for This Recipe
I don't know why, but I prefer red onion over any other. It smells nicer. Red onion is not as sharp as some onions and has a mild odor. It is very aromatic and extremely healthy because it lowers cholesterol and is good for the heart.
Asparagus Risotto Recipe
This is mostly all you need to make this risotto recipe. Oh, yes, and some lemon juice. Mmm. Simple and quickly made. If you don't have rice, you can try and make asparagus with buckwheat. It's also delicious. OK, let's start!
- 1 medium red onion
- 18 ounces asparagus
- 1 cup rice, basmati or whole-grain
- 2 cups water
- 1/2 teaspoon basil
- Salt, to taste
- Pepper, to taste
- Lemon juice, to taste
- Wash the asparagus. Cut off the hard, woody lower parts. You can break them off with your hands. Grasp the whole asparagus with your hands at both ends and bend. From there, where the asparagus breaks, till the top, you can use it. Then cut the asparagus into 1 or less inch big pieces.
- Chop the onion and stir fry in (olive) oil. Add the basil. Stir a couple of times.
- Add asparagus. Cover the pan and stew for 1 to 2 minutes. Stir.
- If you are using quickly cooked rice (up to 15 minutes), add the rice into the pan with asparagus. Stir and stew for a minute. Add the water and salt and cook until the rice is cooked. Add some pepper if you are using it.
- If you are using whole grain rice which needs to be cooked up to 45 minutes, you will need to cook rice and asparagus separately. Cook the rice according to the instructions. Add the water to the pan with asparagus so that you cover them and cook no more than 15 minutes. Pour out the water, if remains. When rice is cooked, mix the rice and asparagus together. Add salt to taste. Add some pepper if you like.
- Serve on plates and pour over a bit of lemon juice (or a lot if you like). If you have, add some vegan cheese.
- Bon appetit!
- You should always take care that asparagus does not cook too much because then they are no longer so good.
- Always prepare asparagus of approximately the same thickness.
- The best would be to steam the tips of asparagus or add them later.
- You can peel them or not. Do not peel wild asparagus.
- Warm asparagus is the most delicious since cooling impoverishes the delicate aroma.
- Asparagus should not be reheated due to the large amounts of nitrates.
|Serving size: 18 oz|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 19 g||6%|
|Sugar 9 g|
|Fiber 10 g||40%|
|Protein 11 g||22%|
|Cholesterol 0 mg|
|Sodium 10 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|