Asparagus Risotto

[evansmummy]

If i was gonna make this, would I need to cook the asparagus first then add it at the last minute to the risotto, or could i put the asparagus lengths in with the rice half way through cooking?

I cook them seperately and add last minute.

What I do is to put the chopped stems in half way through, and then just add the tips at the last few minutes to steam on top

I tend to use the quite fine (rather than thick full grown) asparagus from M&S. Cut a little bit of the dry end of the stalk of and discard, cut up the rest of the stalks into 2 cm lengths, keep the tips separate from the stalk sections.

Do the risotto rice in the normal way then put the stalk sections in the rice about 5 minutes from the end and allow to soften in the hot mixture, then put the tips (which are much more delicate) in the rice about 2 minutes from the end.

I find this stops the asparags going to mush - but you will have to cook thicker asparagus longer.

I cook them separately, but also grate a couple into the rice around 5 minutes before it's done. A bit of lemon juice or balsamic vinegar at the end too.

i saw a suggestion somewhere recently that I thought I'd try where they lightly boiled the asparagus first and set aside, then, when making the risotto, added the liquid the asparagus had cooked in before the stock. I thought that was potentially a good way to get the asparagus flavours well in.

I like these, thanks!

Mine are quite thick, from my veg box, so will have to boil at least the stalks first, and think I may use some of that liquid in my risotto. Doo plan.

Thanks, all