Asparagus Spring Risotto & Making Micro Stock
This recipe uses every part of the asparagus shoot – squeezing out the flavor from the fibrous inedible stocks to make a flavorful broth which will then be used to make the risotto.
Servings Prep Time
4-6servings 10minutes
Cook Time
10minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
10minutes
Ingredients
  • 1pound asparagus
  • 4cups Water
  • 1tablespoon olive oil
  • 1medium red onion chopped
  • 2cups Arborio rice
  • 1/4cup dry white wine
  • 2teaspoons salt
  • 1/2 lemon wedgesqueezed (about 1/2 teaspoon of juice)
garnish
  • 1tablespoon extra-virgin olive oil
Instructions
  1. Trim the asparagus by removing the woody stems and discarding them. Then slice the stems in small rondelles. Slice away the tips whole, and put aside.
  2. To the pressure cooker add the asparagus stems and water.
  3. Close and lock the lid of the pressure cooker.
  4. Cook for 12 minutes at high pressure.
  5. When time is up, open the cooker by releasing the pressure through the valve.
  6. Pour the contents of the pressure cooker (asparagus stock and stems) in a heat-safe measuring cup and measure 4 cups with a little extra (about 1/4 cup ). This is your micro stock.
  7. In the heated pressure cooker base add the onion and olive oil and swish everything around until the onions have begun to soften.
  8. Add the rice and coat with the oil and onions (the rice will become slightly translucent), and then keep stirring until the kernels start drying and turning white again, about 2 minutes.
  9. Splash in the wine and stir until all of the wine has evaporated.
  10. Add the asparagus micro stock, asparagus tips and salt and mix everything gently scraping the base of the pressure cooker to ensure nothing is stuck there.
  11. Close and lock the lid of the pressure cooker.
  12. Cook for 6 minutes at high pressure.
  13. When time is up, open the cooker by releasing the pressure through the valve.
  14. Add a squeeze of lemon juice and mix well.
  15. Serve with a swirl of your best extra-virgin olive oil.