Name: Asparagus Risotto with Samphire
Cuisine: Irish
Ingredients: small pinch of saffron threads; ½ cup (150 ml) white wine; 3 tbsp (50 g) unsalted butter; 1⅔ cups (300 g) risotto rice (Vialone Nano or Arborio); 5 oz (150 g) samphire (sea beans), washed; about 4 cups (1 l) hot vegetable stock; 1 bunch asparagus (about 16 stalks); salt and freshly ground black pepper; Parmesan for grating; 1 or 2 hot green chiles, sliced, seeds removed; 2 shallots, diced

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Ingredients

1 bunch asparagus (about 16 stalks)
2 shallots, diced

Method

Bring a large saucepan of water to a boil. Trim the ends of the asparagus and blanch the stalks for about 2 minutes. Drain and rinse under cold water. Halve the stalks on the diagonal, then halve them lengthwise. Set aside.

In a large saucepan, sauté the shallots, chiles, and rice in half the butter. Stir continuously for 3 minutes, until the rice is shiny and the grains are translucent

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Asparagus Risotto with Samphire

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of