RISONI PASTA WITH ASPARAGUS RISOTTOSTYLE
By Jean-Marie Merret
1 litre water, with 2 tsp sea salt 15 stalks large asparagus, ends trimmed 1 head of frisee, torn into bite-sized pieces 1 white onion, chopped 3 tbsp extra virgin olive oil 400g risoni pasta 500g vegetable stock 100g unsalted butter 70g grated parmesan cheese
1 In a saucepan, bring the water to the boil and cook 12 asparagus stalks in it for 5min. Drain and soak them in an ice bath for 1min to stop the cooking so the asparagus stays bright green. Drain and pat dry. 2 Dice the asparagus spears and set aside the stems. 3 Slice the remaining 3 asparagus thinly and mix them with the frisee. 4 In a pan, heat the onions with olive oil. Add the risoni pasta and deglaze (dislodge any browned onions stuck to the pot) with cup of vegetable stock. 5 Add the butter, then the remaining vegetable stock, and cook for 6-8min over low heat, stirring occasionally, until the pasta is al dente. 6 Add the asparagus spears and the parmesan cheese to thicken the sauce. 7 Divide into four portions and top with the asparagus stems and friseeasparagus salad.
RISONI PASTA A tiny grain-shaped pasta, it makes a quick alternative to risotto as it cooks faster. Also known as orzo, it’s available at the dried pasta section in Cold Storage.