Asparagus Risotto

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

According to actor and Italian food enthusiast Stanley Tucci, canned asparagus may sound unappetising, but it provides lots of flavour to this creamy risotto. Canned peas and crushed plum tomatoes can also be used in this versatile dish. “Of course, this risotto may also be prepared using fresh ingredients,” Tucci explains. “But it also makes for a great ‘lazy’ risotto with ingredients we usually have on hand – rice, onion, canned vegetables, Parmesan cheese, olive oil, chicken broth (or just water) and sometimes parsley.

Ingredients

2 Tbs. olive oil
1 small brown onion, coarsely chopped
2 Tbs. chopped fresh flat-leaf parsley
2 cups (440 g) Arborio rice
1 can (475 g) asparagus
6 cups (1.5 l) hot chicken or vegetable stock
Tips from 8 fresh asparagus stalks (optional)
Salt and freshly ground pepper
1 Tbs. butter (optional)
1 Tbs. extra virgin olive oil
1/3 cup (60 g) finely grated Parmesan cheese

Directions:

In a saucepan over medium heat, warm the olive oil until it is hot but not smoking. Stir in the onion and cook, stirring frequently, until softened but not browned, about 5 minutes. Stir in 1 Tbs. of the parsley and all of the rice. Stir to toast the rice lightly and coat it with the oil. Stir in the canned asparagus with its liquid plus 2 cups (500 ml) of the chicken stock. Bring to a boil, then reduce the heat to a simmer.
Add more chicken stock, 1/2 cup (125 ml) at a time, stirring frequently and allowing the rice to absorb the liquid after each addition, until the rice is al dente, about 15 minutes. (If you’re using fresh asparagus tips, add them with the last ladleful of stock.) The rice should have a slight resistance to the bite. If it seems too hard, add a little bit more liquid and continue cooking for another minute or two.
Remove from the heat and season with salt and pepper. Add the remaining 1 Tbs. parsley, the butter, extra virgin olive oil and Parmesan. Using a wooden spoon, whip the mixture to bring out the creaminess of the rice and to incorporate all of the ingredients. Adjust the seasoning with salt and pepper, if necessary, and serve immediately. Serves 4.
Variations: White canned asparagus may be used in place of green asparagus. Also, stirring in 2 tsp. chopped fresh tarragon leaves at the end of the recipe makes a nice addition to this risotto. If using fresh asparagus, chop the tips off 500 g asparagus and set aside. Coarsely chop the remaining portion of the asparagus, discarding any woody stems. Stir the chopped asparagus into the risotto along with the first 2 cups (500 ml) of stock and proceed with the recipe as written. Add the asparagus tips along with the parsley, butter, olive oil and Parmesan.
You can make an even simpler version of this recipe by cooking the onion and parsley in olive oil, adding the rice, and gradually stirring in the 6 cups of chicken stock as described above, but omitting the asparagus. After seasoning the risotto with salt and pepper, stir in 1/2 cup (60 g) grated or crumbled fontina, Gorgonzola or Gruyère cheese, which will add texture and flavour to this one-dish meal.
Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012, and Simon Schuster, 2012)

Asparagus Risotto