Do you think fresh fava beans could be subbed for the peas? Used all broth to avoid opening a bottle of wine. You can use chicken stock, and I do quite often; however, it is easier to boil the pumpkin in water and keep that to cook the risotto in. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of chopped fresh parsley. If you use the right side dish to make it in, that may work. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan. soft butter 2 tbs. I added the juice from one lemon, as well some zest to make it tangier. All rights reserved. We've got a. Vegetarian Easy 1 2 4 First time making risotto and this recipe was delicious! Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens. If I would have known, I would have begun prep an hour earlier. Cook the shallots until translucent, add the risotto (unwashed), and stir well until the rice is coated in oil. Thank you for this recipe! Use a cheese that melts well, such as fontina, Cheddar, Gruyre, or mozzarella. As the rice absorbs the water and begins to swell, add the remaining liquid gradually as it is absorbed. This looks wonderful, I love pea and asparagus risottos, I have never used brown arborio rice but regularly use spelt instead. Return to the pan with the whole vegetables and set aside. Also, the asparagus comes out overcooked -- I'd recommend adding it much closer towards the end. Add the lemon juice, asparagus, peas, and salt and pepper to taste, and fold in the ingredients . Delicious magazine is a part of Eye to Eye Media Ltd 2023, Find it online: https://www.deliciousmagazine.co.uk/recipes/asparagus-pea-and-mint-risotto/. Forum; Account; recipes for. Creamy and delicious with simple ingredients. Just reheat before serving. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. It was a nice springy green, but I think roasting the asparagus adds flavor, so its a toss-up. If the rice is still hard after it has absorbed a litre of stock, stir in a little more. I often also add a splash of vermouth before adding the water, as I would with a risotto. Stir well and vigorously. Thank you so much, Nikoleta! This was the perfect dish for a cold, rainy day. SO GOOD. Thank you for your review. Sauted onions and garlic in IP prior to adding Arborio rice. That makes me happy. Also, would you recommend fresh mushrooms or rehydrating dried ones and approx quantity for this recipe? This had a great flavor and I would recommend; however the cook time needs to be substantially increased. Want to fancy it up? Bring a pot of water to the boil, salt and cook asparagus for 2 minutes (after the water has returned to boil). Thank you! Thank you for another hit! How does this affect the recipe? Please go home and make it right now. Hi Sally! Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Step 2. Melt 1 TBSP butter in a large pan (grab one that's deep enough for your orzo + sauce) over medium-high heat then add your sliced mushrooms. You dont need a recipe: simply mix the leftover cold risotto with a generous handful of shredded cheese. Continue stirring until the risotto becomes translucent as well, about 2-3 minutes. Add the wine to the pan and cook until reduced by half. If after resting and when you're ready to plate up you find the risotto a little thick, add a splash more of stock or some vegan cream. -Fresh Strawberry cake for dessert Melt half of vegan butter in a shallow casserole dish, add sliced leek and saute it gently until softened but not coloured. Everything was a hit. Transfer the vegetables to a plate and set aside. Carefully remove the pot from the oven and take off the lid. Magazine subscription your first 5 issues for only 5. This risotto has been on my list since I figured out how to make baked brown rice risotto last fall. We tend to enjoy our risotto as an evening family meal (kids love it) therefore we often have it with my homemade vegan garlic bread. Cook, stirring occasionally, until shallot has softened, about 3 to 4 minutes. Up the veggies in this risotto recipe. Verrrry good. But there is a difference that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook. Spoon risotto onto 2 plates or shallow bowls and sprinkle with basil leaves. It looks similar to a green onion, with a white root end and a long green stalk. See our privacy policy. Add broth 1 cup at a time until rice is about half cooked, allowing each addition to be absorbed before adding next and stirring often, about 9 minutes. Use frozen asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Cooking the vegetables first ensures that they dont overcook. Bake as directed. I think I can have most of it made ahead of time so just do risotto and quick grill of shrimp before dinner. Accessibility Policy Comment Policy Nutrition Disclaimer Photo/Recipe Policy Privacy Policy, The information shown is an estimate provided by an online nutrition calculator. Cook, stirring occasionally, until absorbed. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. risotto came out velvety and the vegetables were Add the vegetables and mix to combine. today for just 13.50 that's HALF PRICE! Continue adding broth by cupfuls and stirring until rice is almost tender, about 6 minutes longer. I will be trying this soon as I always wanted to try oven baked risottos! Feel free to use the swap feature and adjust brands and quantities as needed. I love using seasonal ingredients. I used brown basmati rice and it worked very well. Hooray! I have been on your email list forever and kept saving recipes, but until last week I haven made anything. I love that you added spinach. Don't skip the resting part and let the asparagus risotto sit covered for 5-10 minutes before serving. I Thank you for your review. After 15 minutes add the peas, asparagus, lemon zest and basil to the risotto, give it a quick stir and put the lid back on. Now that is a great idea! 2. While the broth heats up, melt the butter in a large pot or Dutch oven (its important to use a large cooking vessel, as the rice will increase in volume when cooked). This spring risotto calls for seasonal vegetables but theres lots of room for creativity and improvisation. My mom is coming into town and Im putting this on the menu. Microplane Zester We love risotto in my home. In some corporations, showing up to a fika is a requirement. 10 ounces fresh asparagus tough ends discarded, cut into bite-sized pieces 1 cup frozen peas zest of 1 lemon 1 tablespoon lemon juice cup grated Parmesan cheese pepper to taste Instructions Heat oil and butter in a Dutch oven or heavy bottomed saucepan over medium heat. Stir in the garlic, fry for 1 minute then add the rice and cook for 2-3 minutes to toast the rice. Make sure you cool your leftover rice down and put in the fridge as soon as possible. Just made lovely with roasted Thank you, Nicole! Serve this spring risotto as a meatless main course or as a side to a simply cooked main dish, like pan-seared salmon or perfectly grilled chicken breasts. Allison, I think it sounds like a nicely paired, well-rounded meal. Youll know its done when the rice al dente just cooked, still with a little bite to it. Thanks so much, Diane for sharing and for your review. Just make sure to season it to perfection with some salt and pepper. Skip the wine if you dont drink, but it adds a lovely depth of flavor. Just thaw it out before adding so that it cooks evenly. Im glad you think it pays off! Youre welcome, Lori! Set aside for now. Heavenly to make and to eat! examples of bad manners. Step 1. You really cant go wrong as long as you stick to the basic formula. Three day weekends definitely have their pluses and minuseswith the minuses being that the rest of the week feels so crazy and rushed! On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Stir it regularly to prevent it catching and only add another ladleful of stock once the previous one has been absorbed. Absolutely love this recipe, make it frequently. More about Cookie and Kate , Follow us! Add 1 tablespoon of the butter and saut the asparagus for 3 to 4 minutes until crisp-tender. Thank you!!! Pea and Asparagus Risotto Recipe Prep Time 25 mins Cook Time 30 mins Total Time 55 mins Course: Side Dish Cuisine: Italian Servings: servings Calories: 306kcal Author: Gluten Free & More Ingredients 6 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon Pastene olive oil 1 medium onion , chopped 1 cups Pastene Arborio Rice Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. I ended up adding the zest of one lemon with the cheese and butter. Jamie Oliver's Basic risotto recipe, the best I've Cook, stirring, until the onions are translucent, 3 to 4 minutes. I cant wait to make it this week. This recipe yields 4 generous portions but you could easily feed 6 if serving it as a light lunch or a starter. I dont have much risotto but Id love to give it a go one day :). Add the asparagus and cook until tender-crisp, a few minutes. Meanwhile, in a blender, add 40g of the fresh garden peas with a splash of water and pulse into a puree. Sounds delish x. Risotto is my favorite meal in the whole world!!! A regular meal for us now. Stir in garlic and cook for 30 seconds. When I realized there was an almost 1 hour bake time, I found a similar instant pot recipe so I had an idea of the time to set the instant pot for. Has become a real favourite in our house and I love that you can mix up the veg and still get an amazing result! Step 1. Youll add them back to the risotto at the very end. Thats such a funny way to describe it but I know exactly what you mean! Unbelievable. pea and asparagus risotto nigella. Can this recipe be made Easter morning and served later in the day for dinner? If the risotto is too thick, thin it with a bit of milk. The lemon really comes through as a bright accompaniment to the other hearty flavors. By Taesha Butler June 24, 2021 (Updated August 5, 2021) 2 Comments. See our entire collection of Risotto Recipes. Glad you enjoyed the risotto. Start adding a litre of stock a ladleful at a time, stirring often, only adding more once the liquid has been absorbed by the rice. This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring. Save my name, email, and website in this browser for the next time I comment. Heat 1 tablespoon of butter in a medium skillet over medium heat. So good and super easy! Once you have subscribed, you will receive an email asking you to confirm. . document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site is protected by reCAPTCHA and the Google. Enjoy this stunning risotto. My 83 year old mother still regularly delivers me her homemade chicken broth which clearly has a higher fat content (evident when cold); because I used that broth for this recipe, I used less butter than the recipe called for, but the flavor and consistency was spot on otherwise. Preparation. Will the cooking time still be the same? Ladle about 1 cup of the simmering broth into the rice. grated Parmesan cheese grated black pepper, to taste Warm the oil in a heavy saucepan. Thanks for this recipe! This vegetarian recipe is a great way to add vegetables to any meal and is sure to be a crowd pleaser. Love! Also don't forget plenty of freshly ground black pepper and a sprinkle of that vegan parmesan if you fancy. Place butternut on baking sheet, drizzle with olive oil, spread into a single layer and sprinkle with sea salt. Cook, stirring frequently, until translucent, 2 to 3 minutes. For any queries, head to ocado.com/customercare. This easy garlic bread recipe turns out a rich, buttery loaf topped with crispy Parmesan. It will do the trick! It sounds delicious. I still havent made risotto with brown rice but it has been on my list of things to make ever since you blogged about it for the first time. STORAGE SUGGESTIONS: This risotto keeps well in the refrigerator, covered, for a few days. ▸ Categories easy weeknight dinners, gluten free, Italian, main dishes, nut free, pack for lunch, recipes, soy free, spring, tomato free ▸ Ingredients asparagus, brown rice, lemon, parmesan, parsley, peas, risotto, Vegetable enthusiast. Stir every few minutes until most of the broth has been absorbed. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Reheat thoroughly and only one. Why is my to-do list so long? According to Dorie: Basically, fika is a twice-daily break, a time for a little something sweet, a coffee and conversation. Cook the peas in plenty of salted boiling water, too. Added everything but peas and asparagus into the IP set on high for 6 minutes with a quick release at end of cook time. Heat the chicken stock in a saucepan to just under the boil and keep warm on the stove. Stay healthy! Stir in 2 cups of vegetable broth and about 1 teaspoon of salt. Hi Hetal! I made it for a dinner party last night, and it was fabulous!!! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Remove the pancetta and set it aside, but leave the fat in the pot. Spring is almost sprung and this, along with your roasted beet and goat cheese salad and roasted cauliflower soup, plus some baguette slices with apples, cress, curry mayo and cheddar = massive dinner party hit. I tend to keep the saucepan with my stock simmering on a low heat as I start my risotto. Cook the pancetta, stirring, until it becomes crisp and bronzed, then add the peas and stir for a minute or so until the frozen look leaves them. Allow to boil for 10 minutes. I'm looking forward to leftovers! Add the onions and garlic and fry for a few minutes over a high heat. Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Instructions. My go to! Like your beloved bag of sour cream and onion chips, but make it mashed potatoes. You can leave out the cheese to make asparagus and pea risotto dish completely dairy free. Remove the risotto rice from the oven and place it on the stove top at the lowest heat setting. I used white arborio rice since it was all I had (I cooked it for the 40 minutes instead of 55) and I stirred in some baby spinach towards the end until just wilted. The broth reduces while it cooks, intensifying the saltiness. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. Prep the asparagus: Working with one asparagus spear at a time, lay each on a flat surface. If risotto is your gem make sure to try my Vegan Beetroot Risotto as well! Have you tried myPea and Asparagus Risotto? Before we get to the step-by-step instructions, a few words about the ingredients: The first step to cooking risotto is to bring your broth to a simmer. Slice and reserve the stalks. -Roasted beet salad with goat cheese and walnuts Hi! It could be a side or can be an entree, but I would add more "extras" in the future, such as mushrooms and maybe shrimp. Transfer the vegetables to a plate and set aside. Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. Thank you, Niki. I made it for dinner tonight and we all absolutely loved it. This lovely asparagus risotto makes filling meal on its own but you could serve it with a nice green salad on the side, simple vinaigrette and some homemade croutons. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Keep the saucepan with stock simmering gently on the hob/stove as you're cooking the risotto. Home > Asparagus recipes > Asparagus, pea and mint risotto. Thank you very much. Add onions or shallots and cook gently until just tender, 3 to 5 minutes. Keep warm on a low heat. Add rice and stir for 30-60 seconds to toast the grains of . Add the pasta and turn it about in the pancetta. Sooo excited to try this tonight!!! Add the peas and cook for 1 minute more, until they are defrosted. Finish with a generous dollop of butter, mascarpone or crme frache, and above all, don't forget the parmesan. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Post author: Post published: 22/06/2022 Post category: luxury picnic houston Post comments: jacob lowe weight loss pictures jacob lowe weight loss pictures Our asparagus patch is popping out so much asparagus that I needed something to use it up, and this was it. found so far) and then followed the remainder of All risotto recipes begin with Arborio rice, a short-grained, high-starch Italian rice that becomes creamy and slightly chewy when cooked. Your email address will not be published. Regards! The most recent time, though, I added the juice of one lemon and a tblspn of coleman's mustard, and it gave it a great springy kick to it! Delighted to hear that you enjoyed your first C+K recipe and hope you love the others just as much! To revisit this recipe, visit My Account, then View saved recipes. Step 2. Affiliate details . Heat the oil in a large heavy-based frying pan. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Don't get me wrong, I'm sure it does to some extent. Cook or about 4-5 minutes or until it's translucent and releases aroma. 1 Preheat the oven to 200C/400F/gas mark 6. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. From cheesecakes to hummus you'll be sure to find something that you and the whole family will enjoy! Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Yay, glad you enjoyed this one. Ive heard risotto only lasts about 2 days and is never the same when reheated. Beat the butter and Parmesan into the pan, check the seasoning and serve immediately into warm waiting bowls. Spoon into bowls and serve with more cheese. Add 2 ladelfuls of stock to the peas, cover, and cook for five more minutes. Lovely with the pancetta, but just tried this with chorizo instead. Taste and adjust seasoning with salt and pepper, if necessary. Pat dry with kitchen paper and arrange in a large, greased . Step 1. Please let me know. It was the best way to welcome spring :) Serve with extra Parmesan to sprinkle on top, if desired. School kids fika, albeit with milk, and business people fika. Season with salt and pepper. xx. (Be careful not to get distracted while the rice is cooking; while it doesnt require a lot of skill, it does require you to keep a close eye on it to prevent sticking.). If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. I used risoni as I couldnt find any orzo. Dont feel like asparagus? Next time I will try the recipe with white wine. pea and asparagus risotto nigella. Stir in the butter and pecorino, taste, season and serve with the mint salsa for drizzling over. So quick and easy to make. Please consider giving it rating in recipe card below and share your views or tips in the comments. Drain and transfer to a blender or food processor and whizz with the spinach, rapeseed oil, lemon and parsley until smooth. There are a few golden rules: keep the stock hot; stir the liquid into the rice, one ladleful at a time; and make sure the rice is al dente, never soggy. Such a tasty midweek dish - would heartily recommend! Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Comforting to eat and comforting to make, in a mindless, repetitive sort of way risotto is a northern Italian rice dish cooked gently until it reaches a creamy consistency. Season with salt and pepper. This post may contain affiliate links. This was so yummy! Save my name, email, and website in this browser for the next time I comment. Cooking the vegetables first ensures that they don't overcook. Add the wine to the pan and cook until reduced by half. Nutritional information is approximate, per serving and should be treated as a rough guideline only. -Spring Risotto with asparagus and peas Using a slotted spoon, remove the blanched shells and refresh them in the iced water. Bake in the oven for about 30 minutes or until the edges of the butternut start to caramelize and turn brown. In a medium pot, bring the broth to a simmer. Notify me if Taesha replies to my comment. I am so glad you loved it, Jessie! Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely pured. Broad beans would work nicely here too instead of or together with peas. In the same pot over medium-low heat, melt 2 tablespoons of the butter and add the onions. If your casserole dish has an oven-safe lid, then yes, I think that would work. If you have a question, please skim the comments sectionyou might find an immediate answer there. Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Transfer the vegetables to a plate and set aside. Photo 7: Now stir the rice with a spatula and cook, stirring until there's no broth in the pot and the rice starts to stick to the bottom of the pot.Add another 1/2 cup of broth and cook as described before. Were making the risotto cakes with the leftovers tonight. This risotto is amazing! Mix in cheese and lemon zest - Reduce heat to low and fold in mascarpone, cheese, and lemon zest in the rice until well mixed. Plates were cleaned. daughter loved it, saying it was "good comfort Risotto is best served straight away but if you happen to have any leftovers you can store them in the fridge for 2-3 days. I cooked this dish for my family today and they loved it! Stir. Cook gently, gradually adding the hot stock a . And Cookie appears to be patiently waiting for a chance to get a small taste. You want your rice creamy but not overly soft (it needs that bit of bite to it). Season with additional salt and pepper, to taste. Method. Pre-heat the pressure cooker using the Brown or Saut setting. After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas. Put mushrooms in with the asparagus and kale in with the peas. Cut diagonally into -inch slices and set aside. This was delicious! Hi! Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Unsubscribe at any time. And I love that you linked to a brown arborio rice option Im always struggling to find one when Im in the mood for risotto! I made this last night and it was fantastic! Usually with speck instead of pancetta, a slug of wine, stock instead of water and a handful of fresh parsley. Delicious!!!! Perfect suggestion. Make it dairy-free. A keeper for sure! Its important that the broth is hot before you add it to the rice, as cold broth will cool the pan down and slow the cooking process. Hope that helps and that you enjoy the risotto when you make it! Vegetable Stock - It can be either homemade or from the cube (I use Kallo) but it needs to be hot. This risotto looks delicious, Kate! Remove from heat. Thank you for concocting inspiring menu items that are kind to my body and my bank account! We didn't add any extra salt until at the table and it really helped the flavors pop. Heat 2 tbsps of olive oil in a large frying pan. Thank you. The addition of lemon in the recipe was perfect. Add the rice, and stir to coat in the butter and leek mixture. Love the veggies and turned out great. Stir until cheese and butter melt. And I think the extra effort of using brown rice is totally worth the health benefits. Please note that weve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. Method STEP 1 Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. I made this tonight and, wow, it was absolutely delicious. Email me when Kate or another C+K reader replies directly to my comment. Followed your recipe exactly. (It's all free.). Stir in the roasted asparagus. Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required). Prepare the asparagus by snapping off the woody ends and cutting each stalk into 3 pieces. Feel free to substitute leek with finely chopped onion. It is not advisable to make ahead or store. Cover the pot and bake for 55 minutes. I added more liquid than was called for (both broth and white wine) and cooked about 15 minutes longer. Even my super picky 10 year old said This is actually quite delicious!. Here, let me show you how! Hi Dave, Yes, Id follow the same instructions (timing may be different, so Id cook them until theyre tender and lightly browned) and suggest about 2 cups of sliced fresh mushrooms. Add the . Learn how your comment data is processed. I pretty much followed the recipe except I added Our free email newsletter delivers new recipes and special Cookie + Kate updates! Warm the oil in a heavy-based pan that will take everything later; a casserole or saucepan of 22cm / 9in diameter should be plenty big enough. I followed the recipe and it was perfect! I love the subtle lemony goodness very springy. I have made this many times and always amp up veggies but either way, it is delicious! What a great Lenten alternative! Sign up so that my newsletter is deliveredstraight to your inbox. I used perhaps double the asparagus because I had an entire bunch. When it switches to the Warm setting (after a total time of around 20 - 30 minutes . Thank you {% member.data['first-name'] %}.Your comment has been submitted. Add peas and asparagus and cook for a further 2 minutes; season with salt and pepper. cook than was stated in the recipe. Saut over medium heat for about 5 minutes, until translucent. You can also try serving it with juicy seared scallops. 3. Just me, but Ive got great leftovers. We need phosphorus in our diet for strong bones and teeth while thiamine is important for growth, the function of our cells and converting food into energy. Once you reach that creamy, al dente consistency (around 20-25 minutes in) you can take your risotto off the heat, stir in some butter and let it rest. Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Dog lover. Heat up couple of tablespoons of oil in a large frying pan and saute the asparagus to your desired softness. After a further 5 minutes turn the heat off, add the parmesan and crme fraiche, lemon zest and juice and let them melt in before dishing up, serving and finishing off with some chopped chives. Thanks Jen! I did add crumbled bacon and chives once plated. It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Thank you for the function that doubles and triples recipes- it makes life so much easier. All the veggies together were delicious and I loved that I didnt have to stir this risotto. magazine for HALF PRICE, Join newsletter for latest recipes, offers and more, PLUS 8 instant tips. This is a terrific recipe, all the better for the fact that there is less washing up from cooking the pasta in the same pot as the sauce! Easy 10-MinuteCarrot Cake Overnight Oats, Quick & Easy Butternut Squash Mac & Cheese , Sign up so that my newsletter is delivered. Spoon the risotto into bowls and serve. Cant wait to serve it to my family. Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 -inch long pieces. Spring risotto is by far one of my fav meals! This risotto we've made on the loose side, which is why we are serving it in a bowl. Incredibly easy, super delicious, and I now know how to make the ever elusive risotto. Add the asparagus and cook, stirring occasionally, until asparagus is tender, about 5 minutes. Recipe adapted from my mushroom risotto and cauliflower risotto. 1 Cut the tips off the asparagus to give pieces about 5cm in size. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Ive made it so many times since you first posted it. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I couldn't find any veggie broth but the chicken broth worked fine. Read my full disclosure policy. You can also try serving it with juicy seared scallops. added mushrooms and kale.