If I had to choose between rice and pasta .. I would choose without any doubt RICE!
And tonight I want to propose you this healthy and veggie asparagus risotto with toasted pine nuts.
In a pan on medium heat, I added two tablespoons of olive oil and when it was hot, I added a medium onion, finely chopped. I let it sauté for a few minutes until the onion became soft and blonde. At this point I added 2 cups of arborio rice, I toasted it for a few minutes turning with a wooden spoon.
I steamed the rice with a glass of white wine, previously heated, so as not to affect the temperature of the rice grains. Once the wine was evaporated, I added the asparagus (1 bunch) cut into rounds, saving the tips.
At this point I cooked the rice wetting with 5 cups of vegetable stock.
I let the rice cook for about 12 minutes and, after 7 minutes, I added the asparagus tips that I had kept aside. Meanwhile, I toasted 1/3 cup of pine nuts.

asparagus risotto and pine nuts
Once the rice was al dente, I added ½ cup of grated parmesan cheese and ¼ cup of milk. I prefer milk instead of butter because it makes the risotto lighter and this is a trick that Giulia taught me!! Thank you my friend 🙂
I served the risotto sprinkling it with the pine nuts.

Little tip to get a good veggie stock: in a pan you grill carrots, onions and celery for a few minutes. Now you whisk the vegetables and boil them into water for about 20 minutes and season with salt and pepper. Your stock is ready and if you can freeze it too.

Enjoy the risotto!

Sara

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