Posted by: Debra Kolkka | March 23, 2014

Wild asparagus risotto

Now that spring is here there is lots of delicious new season food in the markets in Bagni di Lucca. I found some wild asparagus, the long thin spears that appear in spring on the mountain sides, and just had to buy it…perfect for asparagus risotto.

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The spears can be slightly bitter so I blanched them in salted, boiling water for a minute or 2.

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Drain and refresh the asparagus with cold water and cut into bite sized pieces.

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Chop the onions roughly.

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In a frypan over medium heat melt butter, add olive oil and gently fry the onions.

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Add a cup of arborio rice and stir to coat with the oil and butter.

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Add hot stock a bit at a time and stir until it is absorbed before adding more. You will need about a litre of stock for this amount of rice.

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Add the asparagus just before the rice is cooked al dente. It should still be firm to the bite, not mushy.

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Turn off the heat and add some grated Parmesan cheese and stir through.

Eat…this is enough to 2.

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I served it with a salad of valeriana and tomatoes tossed in olive oil with a splash of balsamic vinegar.

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Wild asparagus…another reason to love spring.


Responses

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  2. Just delicious – and what a trip down memory lane … we used to pick them by the armful when I was a kid.

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  3. Yummy looks delicious!

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  4. Thank you for the recipe.

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  5. How wonderful to have wild asparagus growing near you!! Isn’t spring fantastically bountiful when it arrives! Great post thanks, Lizzie

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  6. OMG–that looks amazing!!!!!! Thanks for sharing, Debra.

    Hugs from Ecuador,
    Kathy

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  7. I love wild asparagus! Next time, try them cut in bite size pieces, then they are sautéed in a couple of tablespoons of extra virgin olive oil together with some prawns. Add some eggs and scramble the lot. Serve on toast with a side salad. A delicious light lunch, very simple and prepared in a few minutes. Enjoy!

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  8. a wonderful reason to love spring!

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  9. Oh I love the sound of the risotto and also the sautéed with prawns and scrambled eggs. Wonder if our normal young asparagus would work too, as we don’t have access to your wild mountain variety. Enjoy.

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  10. I love Valeriana – wish we could get it here

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  11. that is quite glorious, roll on Spring at last ! waiting for english asparagus here, not long now x

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  12. That looks delicious!

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  13. Have been waiting for the recipe. Heard you had some good company to enjoy them as well. Missing Ponte so much now back in the world of ‘normal’. Can’t wait to get back in December.

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  14. I can smell the risotto just delicious – hope you had a nice tipple of wine to complete the meal – enjoy

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  15. […] Wild asparagus risotto […]

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  16. I don’t even have to go to the market for the wild asparagus – they are growing all over the place around Longoio!

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  17. That looks totally delicious. The photos convey the smell and taste – quite a feat!

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  18. This looks very delicious Debra. Risotto is a favourive of ours so this will be a ‘must try’ this week.

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  19. I just bought some asparagus and think I’ll try this…it looks delicious!

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  20. You’re making me hungry. It looks sooooo good.

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  21. I sometimes see the very slender asparagus and wondered what the difference was. I wonder if it is wild asparagus too?

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  22. Looks delightful, so set another plate …. and thanks for stopping by during my absence.

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  23. You’re an amazing cook, Debra. I have happy memories of eating your food at Bagni di Lucca. Asparagus and risotto….aaah!… a perfect marriage!

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