With asparagus in peak season, it would be a culinary crime not to use these beautiful, grassy spears in a UCOOK recipe. Used from root to tip, we show you how to make a spinach & asparagus purée, which is used to flavour creamy, cheesy risotto. Deliciously decorated with lighly charred asparagus tips and complemented with toasted hazelnuts.
Emerald Asparagus Risotto
Emerald Asparagus Risotto
with spinach & hazelnuts
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Asparagus
- Creme Fraiche
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Hazelnuts
- Italian Seasoning
- Italian-style Hard Cheese
- Lemon Juice
- Onion
- Onions
- Risotto Rice
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
- Butter
PREP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
A CRUNCHY ADDITION
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
A TASTY TIP
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus tips until charred, 3-4 minutes (shifting occasionally).
A GORGEOUS GREEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus pieces until charred, 3-4 minutes per side. Remove the stalks from the pan and place into a blender with ½ the spinach, and 50ml [100ml]|#7DA0D7 of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the Italian seasoning with 600ml [1.2L]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the risotto. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of Italian seasoning when the previous one has been fully absorbed. Repeat this process until the risotto is cooked al dente, 20-25 minutes.
MAKE IT CHEESY & CREAMY
Remove from the heat and stir through ½ the cheese, the blended Asparagus purée, the crème fraîche, the lemon juice (to taste), the remaining spinach, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
A TRIUMPH!
Plate up a generous portion of the emerald risotto and top with the tender Asparagus tips. Scatter with the nuts, drizzle over any remaining lemon juice, and the remaining cheese. Wow, Chef!
PREP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
A CRUNCHY ADDITION
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
A TASTY TIP
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus tips until charred, 3-4 minutes (shifting occasionally).
A GORGEOUS GREEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus pieces until charred, 3-4 minutes per side. Remove the stalks from the pan and place into a blender with ½ the spinach, and 50ml [100ml]|#7DA0D7 of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the Italian seasoning with 600ml [1.2L]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the risotto. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of Italian seasoning when the previous one has been fully absorbed. Repeat this process until the risotto is cooked al dente, 20-25 minutes.
MAKE IT CHEESY & CREAMY
Remove from the heat and stir through ½ the cheese, the blended Asparagus purée, the crème fraîche, the lemon juice (to taste), the remaining spinach, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
A TRIUMPH!
Plate up a generous portion of the emerald risotto and top with the tender Asparagus tips. Scatter with the nuts, drizzle over any remaining lemon juice, and the remaining cheese. Wow, Chef!
PREP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
A CRUNCHY ADDITION
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
A TASTY TIP
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus tips until charred, 3-4 minutes (shifting occasionally).
A GORGEOUS GREEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus pieces until charred, 3-4 minutes per side. Remove the stalks from the pan and place into a blender with ½ the spinach, and 150ml [200ml]|#7DA0D7 of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the Italian seasoning with 1.8L [2.4L]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the risotto. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the Italian seasoning and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the risotto is cooked al dente, 20-25 minutes.
MAKE IT CHEESY & CREAMY
Remove from the heat and stir through ½ the cheese, the blended Asparagus purée, the crème fraîche, the lemon juice (to taste), the remaining spinach, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
A TRIUMPH!
Plate up a generous portion of the emerald risotto and top with the tender Asparagus tips. Scatter with the nuts, drizzle over any remaining lemon juice, and the remaining cheese. Wow, Chef!
PREP THE Asparagus
Break the thicker, hard ends off of the Asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
A CRUNCHY ADDITION
Place the Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
A TASTY TIP
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus tips until charred, 3-4 minutes (shifting occasionally).
A GORGEOUS GREEN
Return the pan to medium heat with a drizzle of oil. When hot, fry the Asparagus pieces until charred, 3-4 minutes per side. Remove the stalks from the pan and place into a blender with ½ the spinach, and 150ml [200ml]|#7DA0D7 of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the Italian seasoning with 1.8L [2.4L]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the risotto. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the Italian seasoning and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the risotto is cooked al dente, 20-25 minutes.
MAKE IT CHEESY & CREAMY
Remove from the heat and stir through ½ the cheese, the blended Asparagus purée, the crème fraîche, the lemon juice (to taste), the remaining spinach, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
A TRIUMPH!
Plate up a generous portion of the emerald risotto and top with the tender Asparagus tips. Scatter with the nuts, drizzle over any remaining lemon juice, and the remaining cheese. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Emerald Asparagus Risotto?
The preparation time for Emerald Asparagus Risotto with spinach & hazelnuts is between 30 and 50 minutes.
What is the total time required to make Emerald Asparagus Risotto with spinach & hazelnuts?
The total time required to make Emerald Asparagus Risotto with spinach & hazelnuts is between 40 and 60 minutes.
How many servings does Emerald Asparagus Risotto provide?
4 servings
What are the main ingredients in Emerald Asparagus Risotto?
Asparagus, Creme Fraiche, Garlic Clove, Garlic Cloves, Green Leaves, Hazelnuts, Italian Seasoning, Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Risotto Rice, White Wine
What is the nutritional information of Emerald Asparagus Risotto?
Calories: 740, Carbs: 93 grams, Fat: grams, Protein: 24.3 grams, Sugar: 11.5 grams, Salt: 1161 grams
How do I prepare Emerald Asparagus Risotto?
READY THE RISOTTO: Boil the kettle. Dilute the Italian seasoning with 600ml [1.2L]|#7DA0D7 of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic and the risotto. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of Italian seasoning when the previous one has been fully absorbed. Repeat this process until the risotto is cooked al dente, 20-25 minutes. A TASTY TIP: Return the pan to medium heat with a drizzle of oil. When hot, fry the asparagus tips until charred, 3-4 minutes (shifting occasionally). MAKE IT CHEESY & CREAMY: Remove from the heat and stir through ½ the cheese, the blended asparagus purée, the crème fraîche, the lemon juice (to taste), the remaining spinach, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. A TRIUMPH!: Plate up a generous portion of the emerald risotto and top with the tender asparagus tips. Scatter with the nuts, drizzle over any remaining lemon juice, and the remaining cheese. Wow, Chef! A CRUNCHY ADDITION: Place the hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. A GORGEOUS GREEN: Return the pan to medium heat with a drizzle of oil. When hot, fry the asparagus pieces until charred, 3-4 minutes per side. Remove the stalks from the pan and place into a blender with ½ the spinach, and 50ml [100ml]|#7DA0D7 of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside. PREP THE ASPARAGUS: Break the thicker, hard ends off of the asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
What should be prepared from my kitchen to make Emerald Asparagus Risotto?
Asparagus, Creme Fraiche, Garlic Clove, Garlic Cloves, Green Leaves, Hazelnuts, Italian Seasoning, Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Risotto Rice, White Wine
How many calories does Emerald Asparagus Risotto have?
740 calories
How much fat content does Emerald Asparagus Risotto have?
grams
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