Risoni Risotto with Asparagus

When you like to eat Risotto, you are open for different kinds of grains too. There are so many ways to make a creamy dish that looks and tastes a bit like risotto.

This time we used a rice shaped pasta. Risoni pasta or the Greek firm of Kirithraki. They need a long cooking time that is similar to risotto.
This time of year we like to eat fresh asparagus. What is better then to use the hot cooking water of the asparagus to make the dish.

The asparagus has to be peeled and the offcuts and peel is cooked in salr and sugar water for 10 min, then scooped out. Now take a knob of butter and put that with the cut up asparagus in the water and boil it for 5 to 7 min depending in the thickness. When its done, drain and keep the hot water and start the pasta dish.

Recipe foŕ 4:
400 g white asparagus
1/2 cup defrosted peas
Lemon zest
1 small onion
1 clove of garlic
2 tbsp butter
150 g sheep milk feta
3 tbsp pine nuts
Fresh oregano, thyme and fennel greens
Chili flake, salt and pepper
1 cup risoni pasta
150 ml white wine
3 cups asparagus water

Melt the butter in a pot and add chopped onion and garlic. Saute until soft and add the pasta. Coat well. Pour in the wine and let it reduce.

Now like risotto only a quarter of the liquid is added to the pot. You have to stir often
When the liquid is nearly gone, add more until the pasta is still very al dente, but 5 min before ready.
Now the cooked asparagus, peas and herbs are added. Some chili and lemon zest are added now. Season with salt and pepper.
Toast the pinenuts and cut the cheese into small cubes. Chop the rest of the herbs.

Bring eveything together and serve.