Recipe courtesy: Chef Mohamed Siddiq, Executive Chef, Taj Club House
Water Chest Nut & Asparagus Risotto
Authentic Italian style risotto cooked with asparagus and water chestnut with a sprinkle of grated Parmesan and some flavourful thyme.
Ingredients
600 ml vegetable broth
200 gm Arborio rice
1 onion, chopped
2 cloves garlic, minced
30 gm butter
120 ml dry white wine (Sauvignon Blanc)
150 gm asparagus spears (cut into 1-inch pieces)
10 gm fresh thyme, chopped
140 gm Parmesan cheese, grated
60 gm water chestnut
A pinch of salt
1 tbsp parsley, chopped
Method
- Heat broth in a medium sized saucepan and keep warm over low heat.
- Melt the butter in a large saucepan. Add onion and cook over medium heat until translucent, about 5 minutes.
- Stir in garlic and cook until fragrant, for about 30 seconds.
- Add rice to the onion, cook for 1 to 2 minutes. Pour in the wine and cook, stirring constantly until wine has been absorbed by the rice.
- Add a few ladles of broth, just enough to barely cover the rice. Cook over medium heat until broth has been absorbed.
- Continue cooking and stirring, adding a little bit of broth at a time. With the last addition of broth, stir in the asparagus and thyme.
- Cook until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
- During the last minutes of cooking, stir in the grated Parmesan and salt to taste.
- Garnish with sautéed water chestnut and chopped parsley.
For Broth
2 carrots
1 onion
2-3 leeks
2 bay leaves
Few parsley leaves
Water
Method
In a stock pot combine roughly cut carrot, onion, celery, leeks, bay leaves, parsley along with 2 liters of water and simmer over medium heat for about 30 minutes. Strain and keep aside.
