I’ve made this recipe for asparagus risotto while caravanning. It is such an easy recipe to make and you only need two pans to make it. To make the asparagus risotto I’ve used Arborio rice, an Italian short-grain rice. It gets its name after the town of Arborio, in the Po Valley. Arborio is one of the types of rices traditionally used for risotto, as during cooking some of the starch is released and creates the well known creaminess of the dish. For a bit of richness I’ve used coconut milk, full fat.
Not only that this dish is so easy to make, you can save some money while on holiday. Instead of eating out, you can make a delicious meal for around £2 per person. You can enjoy this with a glass of good wine, having a quiet night in, after what it might have been a very busy day out.
I’ve used a spice mix from the supermarket, besides sea salt and black pepper. I’ve discovered that salt and pepper is better to keep in grinders, so they are fresh and more flavoursome when using to spice any dish or just for salads. The spice grinders are very handy to have in the caravan, as they are easy to transport.
Ingredients for asparagus risotto, 2 servings:
– 1 bunch of asparagus
– 1 can of coconut milk
– 1 can of chickpeas in water
– 120g Arborio rice for risotto
– 1 spoon of oil
– spice mix
– sea salt
– black pepper
Put the rice and the coconut milk on the hob to boil. Bring to boil and leave at medium heat to simmer for around 20 minutes. Stir from time to time, so the rice doesn’t catch the bottom of the tin. When the rice is almost ready, add the spices and stir to incorporate. Drain and rinse the chickpeas and add them to the rice about 5 minutes before the rice is cooked.
Meanwhile, wash and cut the asparagus in smaller pieces. Heat the oil in a frying pan and toss in the asparagus. Leave to cook until is tender. Shake the pan or flip the asparagus, so it cooks evenly. Grind a bit of salt and pepper on top and stir.
Put the risotto in the bowls and top with the asparagus bits. It will turn out delicious.