Go Back
Print

GREEN RISOTTO WITH BAMBOO RICE AND SEA ASPARAGUS

Rich, creamy risotto with a hint of green tea thanks to bamboo rice, and crunch from sea asparagus.
Course Main Course
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3

Ingredients

  • 2 1/2- 3 cups of chicken (or vegetable) stock
  • 1 cup bamboo rice
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 2-3 shallots , minced
  • 2 cloves garlic , minced
  • 1/4 cup dry white wine
  • 1 cup rinsed and drained sea asparagus
  • 1/3 to 1/2 cup grated Grana Padano or Parmigiano Reggiano plus more for serving
  • 2 tbsp roughly chopped fresh mint leaves
  • cracked pepper

Instructions

  1. Take the stock and heat in a small pot. Reduce heat to simmer and keep ready to use.
  2. Over medium high heat, heat 1 tbsp butter and 1 tbsp oil in a deep sauté pan.
  3. Add shallots and stir for 3 minutes till just softened. Add the garlic and sauté another 2 minutes.
  4. Add the rice and stir to coat well with the flavoured oil. Add more oil if needed. Stir for 1 minute.
  5. Add the white wine and cook down till almost evaporated. Reduce heat to medium low.
  6. Using a 1/4 cup measuring cup, take some of the simmering stock and add it to the rice. Stir regularly until the liquid is almost evaporated. Add another 1/4 cupful of stock and repeat. Keep doing this with the simmering stock until the rice is tender. You should have enough stock, but depending on your rice, you may need to supplement with a little hot water. You want the consistency to be of thick porridge.
  7. When the rice is tender and there is still just enough stock in to keep it from being dry, add the rinsed sea asparagus and stir to warm through.
  8. Add as much of the cheese as you like, and stir to a creamy consistency. If needed, add some stock so that it stays just loose enough to not be stiff.
  9. Serve with mint and pepper sprinkled on top. You may also garnish with a little of the extra cheese.

Recipe Notes

You will notice that no salt is called for in this dish. The sea asparagus has a natural briny saltiness to it, and the cheese will also add some, so you don't need to add any of your own. Instead of sea asparagus (in case you can't find any) feel free to use steamed asparagus, steamed broccoli or chopped zucchini. If using asparagus or broccoli, steam to just tender, no more.

If using zucchini, you can add raw, just add it so that it can warm through a 2 minutes or so. In which case, you may want to add it before the rice is thoroughly cooked, as you will still need to add broth. If you add the zucchini too late, in order to cook it through, you will dry out the rice. So be prepared with stock.

This serves 2-3 people as a main, or 4 comfortably as a side dish