Swede & Asparagus Risotto

swede risotto recipe

If you’re searching around for a new swede recipe this vegetarian risotto is exactly where that search needed to bring you.

Prep time: 15 minutes

Cooking time: 40 minutes

This Swede Risotto Recipe will make 4 portions.

Ingredients:

  • 1 Swede
  • 200g Asparagus
  • 200g Arborio Rice (Risotto Rice)
  • 1 White Onion
  • 4 Cloves Garlic
  • 1 Vegetable Stock Cube
  • 500ml Water
  • Handful Fresh Parsley
  • 2 Tsp Butter / Coconut Oil
  • 50g Parmigiano Cheese (Parmesan Cheese)

Equipment Needed:

Large Pan (with lid) / Measuring Jug / Sieve / Sharp Knife

Method:

Start by peeling both your Onion and Garlic then finely chop them both up.

Add the Butter or Coconut Oil to a large pan and set on a low heat, when melted add the Onion and Garlic allowing them to soften.

Keep an eye on your pan and keep stirring occasionally so the Onion and Garlic don’t burn.

Using a sharp knife peel the Swede, to do this place your Swede with the bottom flat on a chopping board. Run the knife down the sides to remove the tough outer skin.

Slice your Swede up into 1 cm thick slices, then laying each slice flat on the chopping board cut into 1cm thick lines, repeat this method to create small cubes of Swede.

Add the Swede into your pan ensuring you give everything a good stir, the Swede will need around 5 minutes to start softening a little.

Whilst this is happening remove the tough bottom from your Asparagus then wash under the cold tap.

Using your sharp knife finely slice up the Asparagus then add to the pan and continue mixing all the ingredients together.

Place your Arborio Rice into a fine sieve and wash under the cold tap for 30-60 seconds.

Transfer the Rice into your pan. Give everything a stir.

Make 500ml Vegetable stock using the measuring jug, stock cube and boiling water from a kettle.

Start by adding around 200ml of Stock to the pan.

Keep the heat low so that the liquid is at a slow simmer and doesn’t start to boil too quickly. Place the lid on your pan.

After 5 minutes add a little more stock and stir the risotto to make sure it doesn’t stick to the bottom of your pan and start to burn.

Place the lid back on your pan.

Repeat the process of adding a little Stock every few minutes until the rice is softened (check by taking a small amount to taste).

To serve this Swede Risotto Recipe, finely chop Fresh Parsley and grate 50g Parmigiano (Parmesan) Cheese to mix through the dish.

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