Asparagus, Saffron and Walnut Risotto
Preparation time: 40 minutes
Cooking time: : 25 minutes
Vegan. Gluten free.
300 g asparagus
1 onion finally chopped
4 tbsp olive oil
500g arborio risotto rice
1 bay leaf
1 glass white wine
1200 ml vegetable stock
1 tbsp saffron stem
4 tbsp toasted walnuts
1 tbsp margarine
Trim the asparagus and cut into 1 inch pieces. Cook the asparagus inside the boiling stock for 3 minutes. Drain and set aside. Keep the stock to cook the rice.
In a large heavy bottom pan, heat the oil with the bay leaf and the onion and cook for 3 minutes. Add the rice, stir and cook for another minute.
Add the white wine and stir until the all liquid is absorbed.
Add a ladle of stock, stir and once adsorbed add another ladle of stock.
Dissolve the saffron in 2 tbsp stock. Add to the rice along with the asparagus.
Keep adding the stock until it is finished and the rice is soft but with a little bite (al dente).
Remove from heat, add the margarine and the hazelnuts crushed, stir well and serve.