Chef Chris Woo Asparagus Risotto with Lemon and Mint
Featured Recipe
Asparagus Risotto with Lemon and Mint
Asparagus Risotto with Lemon and Mint
By Magpie Café Event Chef Chris Woo
Serves six
Ingredients:
7 cups vegetable stock
3 tablespoons olive oil plus 1 tablespoon olive oil
2 tablespoons red onion or shallots, minced
2 cups California short grainwhite rice
1/4 cup dry white wine
4 scaled ounces of grated dry cheese
1 tablespoon butter
Salt and Pepper to taste
2 cups of roasted asparagus, chopped
2 tablespoons chopped fresh mint
4 teaspoons grated fresh lemon zest
Serves six
Directions:
- Simmer vegetable stock. Keep on low heat in a sauce pan next to risotto pan. Keep a ladle ready for moving vegetable stock to rice.
- In a large pan add shallots and olive oil. Cook for two minutes
- Add rice and toast in oil. Stir for about a minute.
- Add wine and stir until the rice is dry.
- Add 25 percent of the hot stock.
- Stir and simmer until the rice liquid is gone.
- Continue until all the vegetable stock has been used and the rice is creamy.
- Add cheese and butter.
- Add asparagus.
- Season with salt and pepper.
- Add chopped mint and lemon zest.
- Scoop into bowls and garnish with fresh lemon zest, cheese and a few asparagus tips.
