Asparagus & Pistachio Risotto

My wife is a pistachio fiend. If I leave a bowl on the side and turn my back, the bowl will be empty by the time I turn back around. It seemed only right to combine them with her favourite vegetable, asparagus.

In my opinion, Carnaroli rice is by far the best rice for making risotto. The texture is far superior to other varieties of risotto rice that I have tried and it is far more forgiving yielding better results. It can be slightly harder to track down, therefore if you are unable to find Carnaroli rice, you can substitute this for Arborio. 

You will need a food processor for this recipe.

Prep

Cook

Ready In

45m

Category: Main
Cuisine Type Italian

Ingredients

For 4 Person(s)

Risotto

1 whole white onion
2 clove garlic
360 grams Carnaroli rice
1 litre homemade stock
250 ml white wine
2 tablespoons olive oil
1 bunch asparagus
50 grams shelled pistachios
100 grams parmesan
salt
pepper

Asparagus & Pistachio Risotto Directions

  1. Put a high sided frying pan or caserol dish on medium heat. Finely chop the onion and cook until soft. Season with a good gring of black pepper and a pinch of salt.
  2. While your onion is cooking, snap the woody ends from your asparagus by snapping in your hands. Chop the asparagus heads off the stem and set aside for later. Take the asparagus stems and the pistachios (save a couple of pistachios for garnish) and blitz in a food blender until it forms a paste.
  3. Finely chop the garlic and add to the pan with onion then add the rice and stir for two minutes.
  4. Combine the stock and the wine and add a small ladel to the pan. Now mix the asparagus and pistchio paste then turn the heat down to a simmer.
  5. Consistently stirring, continue cooking the rice at a simmer. Once the liquid has more or less been absorbed, add another small ladel full of the stock / wine mixture and repeat. Continue this process for around 20 or until all the liquid has been absorbed and the rice is tender and creamy. 
  6. In the last 5 minutes of cooking, stir in the asparagus heads and grated parmesan into the dish. At this point check your seasoning and adjust if necessary. 
  7. Once fully cooked, plate the dish and garnish with a few of the reserved pistachios on top.

Recipe notes

I tend to use chicken stock when making this as I prefer it, but if you would like to make this vegetarian, use vegetable stock.

A little balsamic glaze on top can add a some extra depth to the dish.

Nutrition facts

vegetarian gluten free

Per Serving

Kcal: 705 kcal
Kjoule: 2950 Kjoule
Fibers (g): 6.2g
Sodium (mg): 587mg
Carbs: 93g
Sugar (g): 8.5g
Fat: 21.2g
Saturated fat (g): 6.3g
Cholesterol: 25mg
Proteins: 26.8g

Reviews 5/5

Emma Wheeler
17 Jul 2020

The risotto was delicious. I had never thought of combining asparagus and pistachio nuts but it work...
Full Review

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