Pistachio, Asparagus, And Blue Cheese Risotto

By Chef Ashish Bhasin

Ingredients:

280 g Risotto rice

60 ml Extra virgin olive oil

40 g Onion

50 ml White wine

16 g Lemon zest

250 g Asparagus

60 g Parmesan

40 g Unsalted butter

800 ml Vegetable stock

100 g California Pistachios

60 g Blue Cheese

5 g Micro green for garnish

20 g Salt

10 g Black pepper

Instructions:

Heat olive oil in a pan and add finely chopped onions, sauté till translucent.

Now add risotto rice, sauté for a minute.

Deglaze with white wine, until wine evaporates; add little stock and continue cooking on a slow flame gradually.

Keep repeating till the risotto is about to be cooked.

Blanch asparagus separately and mix it with the risotto.

Finish the risotto with unsalted butter, pistachios, blue cheese, and grated parmesan. Stir it vigorously (preferably with a fiber spatula) until it gets a creamy texture.

For garnishing, sprinkle pistachio shavings/flakes, crumble blue cheese, and a bit of microgreen.

Adjust the seasoning. Finish with parsley and drizzle balsamic reduction on top.