Risotto with Strawberries and Asparagus

When I was thinking of something different to do for the Asparagus Festival, I remembered that at Gambero Rosso (the most famous cooking school in Italy) I had a wonderful risotto with berries. This is how I came up with this deliciously different recipe! This is a recipe for two, with two aphrodisiac ingredients, but mostly with two of the most beloved Spring time produce.

2 ¼  cups hot vegetable broth

½ pound Asparagus

6 Strawberries

2 tablespoons Balsamic vinegar

3 tablespoons olive oil

1 cup Arborio Rice

4 tablespoons parmesan cheese

1 tablespoon butter

Salt and pepper

Heat broth. Clean Asparagus and cut 2 top inches off the tips and set aside. Chop the bottom part in ½ inch pieces.  Chop strawberries in small pieces, add Balsamic vinegar, mix, cover and set aside. Cut asparagus tips in half lengthwise.  Place 1 tablespoon olive oil in a small pan and sauté asparagus tips for 2 minutes. Add salt and pepper. Place oil in a large saucepan over low to medium heat. Add chopped asparagus and sauté 2 to 3 minutes. Add rice and sauté until each grain is toasted, stirring gently.Add enough stock to barely cover rice. Keep mixing. Allow liquid to evaporate, then add another ladleful, about 1 cup of broth. Repeat. Add salt and pepper to taste. When rice is tender but not mushy, in about 18 minutes, add Strawberries and stir. Add 2 tablespoons butter and Parmesan cheese. Serve and decorate with asparagus tips.

Cook with your heart! Rima.

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