Home Recipes Green Asparagus Risotto with Frizzled Asparagus and American Pistachio Gremolata

Green Asparagus Risotto with Frizzled Asparagus and American Pistachio Gremolata

This is a really simple, straightforward green asparagus risotto crowned with a bright, punchy, frizzled asparagus and American Pistachio gremolata using a New York Sauvignon Blanc. It’s an easy, restaurant-worthy way to cook with some of spring’s bounty. Serves 2.

Recipe courtesy of Devan Grimsrud

Featuring American Pistachios, U.S. Rice, New York Wine

Ingredients

	For the risotto
350 g	green asparagus
1	white onion
1 l	vegetable broth
4 tbsp	unsalted butter, divided
1 tbsp	olive oi
1 tsp	salt, plus more to taste
250 g	U.S. short grain rice, e.g. calrose
200 g	dry New York white wine e.g. Summer in a Bottle Sauvignon Blanc, Long Island NY
	grated Parmesan cheese, optional
	For the gremolata
4 tbsp	olive oil
50 g	toasted, salted American Pistachios
2 cloves	garlic
10 g	fresh parsley
10 g	fresh mint leaves
1	lemon
	salt and pepper to taste

Step 1
Trim and discard the woody ends of the asparagus, then slice the stalks thinly just until you reach the bottom of the tips; leave the tips whole. Peel and finely chop onion. Add vegetable broth to a pot and set over low heat to warm through while you prep the other ingredients.
Step 2
To make the gremolata, roughly chop pistachios and peel and thinly slice garlic. Finely chop herbs and add to a small bowl. Zest the lemon and add to the bowl with the herbs. Juice the zested lemon into a separate small bowl.
Step 3
Add olive oil to a small pan over medium heat. Once hot, add about a third of the sliced green asparagus stalks. Let cook, stirring often, until the asparagus is frizzled (it will have shrunk significantly and started to brown on the edges), about 8 minutes. Add garlic and continue to cook until the garlic slices are just about golden brown, another 3 minutes. Add chopped pistachios and toss through, then remove from the heat and let cool while you make the risotto.
Step 4
To make the risotto, add half the butter and all the olive oil to a dutch oven and melt over medium-high heat. Once melted, add onion and salt and let cook until the onion is soft and tender, about 5 minutes. Add the rice and toast, stirring often, for about 2 minutes.
Step 5
Deglaze with the white wine, stirring constantly. Once the rice has fully absorbed the wine, ladle in some of the warm vegetable broth, still stirring constantly. Continue adding a ladle of broth at a time as the rice absorbs it and stirring until you have just a few ladles of broth left; this should take about 15 to 20 minutes.
Step 6
Add asparagus tips and remaining sliced asparagus stalks with the last of the broth to the risotto, stirring gently and letting cook until the broth is absorbed and the asparagus is tender. Remove from the heat, stir in the remaining butter and taste and season with more salt, as desired.
Step 7
To finish the gremolata, add the cooled frizzled asparagus, garlic and pistachio mixture to the herbs and lemon zest. Mix well to combine, then add the lemon juice and season to taste with salt and pepper.
Step 8
Ladle the risotto onto rimmed plates, then top with a few generous spoonfuls of the gremolata. Finish with grated Parmesan cheese, if desired, before serving immediately.

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Breakfast, Dessert, Fruits & Vegetables, Vegetarian or Vegan

Green Asparagus Risotto with Frizzled Asparagus and American Pistachio Gremolata

Ingredients

For the risotto

For the gremolata

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

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