Asparagus risoatto

DifficultyBeginner

Gluten-free risoatto is a healthier version of a classic risotto! This asparagus dream is easy to make!

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Asparagus risoatto
Prep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
 1 leek
 500 g asparagus
 5 dl oat cream
 1 dl white wine
 1 lemon zest
 ½ lemon juice
 salt and pepper to taste
 6 dl vegetable stock
 a handful of fresh leaf parsley to garnish
Directions

Heat the oven to 200C. Start by placing the oat groats in a bowl of cold water. Set aside and leave to soak for half an hour.

Meanwhile, you can get started with the asparagus. Wash the stems and trim off the top parts (lightly fry these in a pan and use them to garnish your risotto). Peel a thin layer off the asparagus stems, place in a baking tray and drizzle with oil. Season with salt and pepper and place in the oven to roast for 10-15 minutes.

Once the asparagus stems are cooked, place them in your blender together with the oat cream and mix until foamy. Check the taste and season if needed.

Drain the oat groats. Heat a pan over medium heat and lightly toast the oats in a little bit of olive oil. Once they start to smell nutty, add the wine and lemon juice. Simmer stirring every now and then for a couple of minutes.

Add 5 dl of the vegetable stock and allow the risotto to simmer while absorbing the liquid. Leave the last dl as your back up. Add it if needed, but if the risotto seems cooked enough you can leave it out.

Once the risotto has absorbed most of the stock and the groats start to be cooked (approx. 20 minutes) it’s time to add the asparagus cream. Do this spoon by spoon allowing the risotto to absorb the cream bit by bit. Keep adding until you’re happy with the level of creaminess. Check the taste and season if needed.

Serve the risotto topped with the asparagus tops and garnished with more lemon zest and fresh flat-leaf parsley.

Emma Ranne | Nordic Sun Beams

Ingredients

 1 leek
 500 g asparagus
 5 dl oat cream
 1 dl white wine
 1 lemon zest
 ½ lemon juice
 salt and pepper to taste
 6 dl vegetable stock
 a handful of fresh leaf parsley to garnish

Directions

1

Heat the oven to 200C. Start by placing the oat groats in a bowl of cold water. Set aside and leave to soak for half an hour.

Meanwhile, you can get started with the asparagus. Wash the stems and trim off the top parts (lightly fry these in a pan and use them to garnish your risotto). Peel a thin layer off the asparagus stems, place in a baking tray and drizzle with oil. Season with salt and pepper and place in the oven to roast for 10-15 minutes.

Once the asparagus stems are cooked, place them in your blender together with the oat cream and mix until foamy. Check the taste and season if needed.

Drain the oat groats. Heat a pan over medium heat and lightly toast the oats in a little bit of olive oil. Once they start to smell nutty, add the wine and lemon juice. Simmer stirring every now and then for a couple of minutes.

Add 5 dl of the vegetable stock and allow the risotto to simmer while absorbing the liquid. Leave the last dl as your back up. Add it if needed, but if the risotto seems cooked enough you can leave it out.

Once the risotto has absorbed most of the stock and the groats start to be cooked (approx. 20 minutes) it’s time to add the asparagus cream. Do this spoon by spoon allowing the risotto to absorb the cream bit by bit. Keep adding until you’re happy with the level of creaminess. Check the taste and season if needed.

Serve the risotto topped with the asparagus tops and garnished with more lemon zest and fresh flat-leaf parsley.

Asparagus risoatto

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