Asparagus Risotto

This Asparagus Risotto with Kayanoya Original Vegetable Stock Powder is a creamy and comforting dish that is perfect for any occasion. The combination of the tender asparagus, creamy rice, and flavorful vegetable stock powder creates a dish that is both satisfying and delicious. Give this recipe a try and impress your guests with your culinary skills!

4 servings

5 cups water
2 packets Kayanoya Original Vegetable Stock Powder (remove from the packets)
1 oz carrot, cut into 1/5-inch cubes (1/4 cup)
1 oz celery, cut into 1/5-inch cubes (1/4 cup)
1/2 cup onion diced
6 oz young, thin asparagus
3 tbsp butter
1 tbsp sea salt
1 tbsp chopped garlic
1 1/2 cups Arborio rice
1/2 cup white wine
2 tbsp lemon juice
1/4 cup chopped parsley
1/2 tsp freshly ground pepper

Directions

In a medium pot add the water and Kayanoya Original Vegetable Stock Powder. Turn on the heat and cook over medium-low heat for 10 minutes.
Remove the scales from the asparagus and cut off the bottom hard part of the stem. Cut each asparagus diagonally into 1 inch wide pieces. Bring water in a medium pot to a boil. Add some salt and cook the asparagus for 30 seconds. Drain the asparagus and quickly cool them under running cold tap water. Drain the asparagus. Scoop 1 cup of the prepared stock from the dashi pot and transfer it to a medium bowl. Add the drained asparagus to the bowl and put the bowl in a larger bowl with ice cubes and cold water. Quickly cool the asparagus.
In a large pot add 2 tablespoons of the butter and heat it over moderately high heat. When the butter is melted add the onion, carrot and celery along with 1/2 teaspoon of the salt. Cook the vegetables, stirring with a spatula, for about 5 minutes. Add the garlic and cook for 20 seconds. Add the rice and cook for 1 - 2 minutes, stirring all the time.
Add the white wine and cook until the wine is completely absorbed by the rice. Add 1 cup of the vegetable stock and cook until the stock is completely absorbed by the rice. Repeat that process for 15 minutes or so, or until all of the vegetable stock is used. Two minutes before finishing cooking, drain the asparagus and add them to the pot. Add the lemon juice. Stir and cook the mixture for 2 minutes. Add the remaining 1 tablespoon of the butter, parsley and freshly ground black pepper and stir & cook until the butter is melted and incorporated. Divide the risotto into four bowls and serve.