Asparagus and coconut risotto

[jackal10]

Asparagus and coconut risotto

Entry for Monica's competition.

I have not tested this recipe, as asparagus is out of season here

Could also be described as kedgeree or pilau or even Korma...

You can fancy this up by serving with asparagus ice-cream, parmesan, and/or prawns/crayfish

• 1 lb Asparagus
  
• 1 Onion or shallot, finely chopped
  
• 3 oz Butter or ghee
  
• 10 oz Risotto rice
  
• 750 ml Chicken or vegetable stock
  
• 4 oz Coconut cream
  
• 1 tsp Korma curry powder mix
  

1. Cut an inch or so of the tips off the asparagus and reserve. Steam or put them in a hot oven in a little oil for 4 minutes until just tender.

2. Chop the rest of the asparagus and put in the stock. Bring to the boil. Boil for 10 minutes and strain out the asparagus.

3. Melt the butter in a saucepan and soften the onion. Add the spices and stir until the aroma is released

4. Add the rice and coat with the butter.

5. Add a ladle-full of the stock, and stir until adsorbed.

6. Keep addng the stock a ladleful at a time until it is all adsorbed. Be sure to only stir clockwise.

7. Stir in the coconut cream and the asparagus tips. Reserve a few for garnish. Check and correct seasoning - it will need salt.

( RG984 )