Description
We use steel cut oats instead of arborio rice to make our risotto. We use asparagus and mushrooms to flavor our vegeterian risotto and garnish with parmigiano regiano and lime zest
Ingredients
Scale
- 1 cup steel cut oats
- 20 stalks thick stem asparagus with bottom woody portion of stalks chopped
- 1 cup stemmed shitake mushrooms halved
- 4 tsp butter
- 0.5 cup milk of choice
- 1 cup parmigiano regiano shredded
- zest of 1 lime
- 2 tbsp olive oil
- 1 tbsp chopped chives
Instructions
- Blend olive oil and chives to a smooth puree of chives and set aside to infuse
- Boil 3 cups of water with a pinch of salt
- Add oats and reduce heat to low to keep a simmer
- Cook till oats are creamy, chewy but with some bite and still have some cooking water. Else add a little water
- As oats cook boil another pot with 4 cups water and 2 tsp salt
- Once water is to a rolling boil, add the asparagus and cook for 1 to 2 minutes until barely cooked to tenderness
- Drain and place in iced or cold water to stop further cooking. Thinly slice 12 stalks along the length. Chop remaining 8 into rings.
- Melt 1 tsp butter in saute pan and add the mushrooms without crowding. Let them cook on medium heat to caramelize them a bit and toss and cook again. If required add a couple of tsp water to deglaze pan. Set aside.
- Add remaining 3 tsp butter to pan on medium heat and when melted add the chopped asparagus rings and saute. Then add the cooked oats and reduce them over medium heat mixing in the asparagus. Once reduced add the milk and also reduce on a low simmer stirring. Once it all comes together, add 0.5 cup parmigiano regiano, half the lime zest and the mushrooms and stir
- To plate, serve the risotto divided into 4 plates and spread in a circle.
- Drizzle the chive infused olive oil along he edge
- Garnish with the long thin stalks of asparagus folded in half, then top with some shaved parmigiano regiano and lime zest
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Entree
- Cuisine: Contemporary Italian