Description:
This dish, lemon asparagus risotto, is a beautiful use of seasonal asparagus, and leeks, the creaminess of the rice as it cooks down slowly. The lemon cuts through that richness, and allows the earthiness of the vegetables to shine. Combined with the bite of the cheese crisp, this creates a textural variation that makes every bite a new experience.
Note: Parmesan contains rennet, so be sure to check the label to make sure that it says suitable or vegetarians, or alternatively you can use a semi hard cheese like Gouda for a similar experience.
Ingredients:
Risotto:
Brown Butter Leeks:
Parmesan Crisp:
Cooking Method:
Risotto:
Warm the vegetable stock in saucepan
Sautee the shallot and garlic until fragrant, then add the rice and lemon zest, and heat until the rice starts to turn translucent. Deglaze with the white wine and lemon juice.
Start adding in the stock in small increments, only adding more once the stock has been fully absorbed.
Start adding in the stock in small increments, only adding more once the stock has been fully absorbed.
Brown Butter Leeks:
Heat the butter over low heat until is starts to brown, then add the sliced leek. Cook until soft.
Parmesan Crisps:
Heat the Parmesan over low heat, until it melts and the edges start to brown. Shape while it's still warm. Set aside to cool.
Asparagus tips::
Asparagus tips:
