Asparagus Risotto
When hungry meets an episode of Chopped…
3 C Oatmeal
3 C Water
1/2 Onion, Medium Diced
3 Roasted Fresnos, Julienned
Asparagus Stems, peeled and cut small
1 C Chicken Stock
Salt, Pepper and Herbs (Sage, Thyme, Rosemary, Parsley) to Taste
Asparagus Tips
1. Green Vegetable Cookery - Add salt to boiling water until it tastes like the sea. Add the small cut asparagus, let boil until tender. Remove from heat, set aside and repeat the process with the asparagus tips.
2. Risotto - Sweat onions with oil, then add oatmeal. Combine the two together until blended, like a pilaf. Add water and stir vigorously under medium heat. Once water volume disappears, add more and cook until soft. Finish seasoning with butter, chicken stock, sage, fresno chiles, and salt and pepper.
3. Serve and Garnish.
