Asparagus Risotto with Veal, Leeks and Green Garlic; mundane news

Did I mention that mon mari bought a new gas grill?

It was time……

Our old one needed new lava rocks last year.

Gas grills no longer use lava rocks – or at least they don’t here.

So we ordered lava rocks from (Germany) (the only Amazon that had them).

They turned everything black.

The food didn’t taste any differently but it was not very appealing.

He fought progress for a year, trying different rocks / different cooking techniques, etc. to no avail.

We now have a new gas grill, without lava rocks.

It’s also without an ignition switch.

The switch didn’t work so it was sent in for a replacement.

While we wait for the new switch, and for the beginning of summer cooking, I can make a lovely asparagus risotto.

Poor, poor me…..

Asparagus Risotto with Veal, Leeks and Green Garlic

Total time: 30 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 medium leek, sliced, including light green  about 1/2 cup
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 tsp butter
  • 1 tsp olive oil
  • 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
  • Condimenti
  • 5oz (150gr) veal scallops, cut into bite-size pieces
  • 6oz (180gr) asparagus, cut into 1 1/2″ lengths
  • 11/2 medium leek, sliced, including light green  about 1/2 cup
  • 3 green garlic, sliced, including green about 1/2 cup
  • 1 tbs olive oil

Asparagus Risotto


  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter and olive oil over medium-high heat.
  • Add 1/2 leek and sauté until tender.
  • Add rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before adding the last 1/3 cup taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.
  • If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
  • Add the Parmesan, condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
  • Condimenti:
  • While risotto is cooking, heat 1 tbs olive oil in medium skillet.
  • Add leeks, green garlic, asparagus and sauté until tender, 4 – 5 minutes.
  • Remove vegetables to a plate, add veal to skillet and sauté until cooked through.
  • Return vegetables to skillet, cover, reduce heat (or turn off) and keep warm until needed.

Print Recipe

We lived in this house for over two years before we figured out that the buildings we see in the distance aren’t part of a farm but are, in fact, our village.

You can just make them out on the far right of the photo, just before the dark green trees.


As the crow flies it’s a rather short distance to the right of our house.

As the car drives it’s a rather long distance heading off in the opposite direction.

Google Earth sorted it all out for us.

Actually, I just wanted to post another photo of our pretty lake…..

The sunflowers were planted yesterday – we’ll have more green soon.

It’s been sunny and warm for two whole days now….. we hope spring will stay this time.

Last update on May 4, 2016

2 thoughts on “Asparagus Risotto with Veal, Leeks and Green Garlic; mundane news”

  1. In a few months you won’t be able to see the lake behind the sunflowers but they will look stunning when flowering. During the summer we pass rolling fields of them on our drive into the local market town a few kilometres away. It makes going shopping a pleasure.

Comments are closed.

Share via
Copy link