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Asparagus Risotto with Lemon Basil Puree and Pecorino Recipe

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4.1 from 28 reviews

A vibrant and creamy asparagus risotto recipe that combines tender asparagus, aromatic leeks, and fresh basil to create a flavorful, comforting dish perfect for spring or anytime you crave a fresh vegetable risotto. This recipe uses a blended asparagus sauce to add richness and color, complemented by lemon zest and optional pecorino cheese for a burst of flavor.

Ingredients

Vegetables and Herbs

  • 1 bunch asparagus
  • 1 large leek (or white onion, diced)
  • 4 garlic cloves, rough chopped
  • 1/2 cup basil leaves (or substitute flat leaf parsley)
  • 1 lemon, zest and juice to taste

Dry Ingredients

  • 1 cup arborio rice

Liquids

  • 3 1/2 cups hot vegetable broth
  • 1/4 cup white wine (optional, or skip)
  • 4 tablespoons olive oil, divided

Seasonings

  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon pepper

Optional Garnishes

  • Lemon zest
  • Basil ribbons
  • Pecorino cheese
  • Optional toasted pine nuts (or other nuts or seeds)
  • Chili flakes (Urfa biber is nice)
  • Leek oil (optional) or a drizzle of olive oil

Instructions

  1. Blanch Asparagus: Bring a small pot of salted water to a boil on the stove to blanch asparagus. This will soften the vegetable and prepare it for blending and cooking in the risotto.
  2. Prepare Asparagus: Cut fibrous ends off the asparagus (about 1 inch from the bottom) and discard. Cut off the tips (about 1 1/2 inches) and set aside. Slice the middles into 1-inch pieces. Reserve 1 1/2 cups of these middle pieces for blanching and blending; add remaining middles to the tips pile.
  3. Make Asparagus Puree: Blanch the reserved 1 1/2 cups of asparagus middles in boiling water until tender and vibrant (about 5 minutes). Drain, reserving 1 cup of cooking liquid. Blend the asparagus pieces, cooking liquid, 2 tablespoons olive oil, and basil leaves until smooth and silky. Set aside.
  4. Sauté Leeks and Garlic: Thinly slice leeks into half-moons and rinse thoroughly. Heat 2 tablespoons olive oil in a pot or Dutch oven over medium-low heat. Add leeks and garlic; sauté until softened and fragrant, being careful not to burn.
  5. Toast the Rice: Add arborio rice to the pot and stir to coat in the oil and leek mixture for about 1 minute to lightly toast the grains.
  6. Deglaze with Wine: Pour in white wine if using and cook until the alcohol has evaporated and the liquid mostly absorbed.
  7. Add Broth Gradually: Add 1 cup hot vegetable broth, scraping up browned bits from the pot. Bring to a gentle simmer, stirring occasionally until broth is absorbed. Continue adding broth 1 cup at a time, allowing rice to absorb it slowly, stirring frequently.
  8. Add Asparagus Tips: When adding the last 1/2 cup of broth, stir in the asparagus tips and remaining middles. Let them cook in the risotto for about 3 minutes, until just tender but still crisp. The rice should be creamy and slightly al dente.
  9. Combine with Puree and Season: Stir in the asparagus puree to enrich the risotto. Add salt, pepper, and a squeeze of lemon juice. Adjust seasoning to taste. Optionally, add pecorino cheese for depth and extra flavor.
  10. Finish and Serve: Heat gently over low heat just to thicken if desired, taking care not to lose the vibrant color. Divide the risotto among bowls and garnish with pecorino, lemon zest, chili flakes, basil ribbons, toasted nuts, and a drizzle of leek oil or olive oil if desired.

Notes

  • Use fresh asparagus for the best flavor and texture.
  • White wine is optional but adds depth; substitute with additional broth if desired.
  • Keep vegetable broth hot during cooking to maintain a gentle simmer and help rice cook evenly.
  • Stir frequently to release starch and achieve creamy risotto texture.
  • The asparagus puree adds color and creaminess without cream.
  • Adjust seasoning carefully, especially if adding cheese, as it adds saltiness.
  • Serve immediately for best texture, as risotto tends to firm up when cooled.

Find it online: https://recipethrive.com/asparagus-risotto-with-lemon-basil-puree-and-pecorino-recipe/