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Categories:
white asparagus olive oil onion garlic ginger spring onions rice lime vegetable stock Parmesan cheese fresh basil canola oil sirloin pumpkin seeds fresh cilantro
Viewed: 49 - Published at: 5 years agoIngredients
- 1 lb white asparagus, trimmed, sliced
- 9-10 tbsp olive oil
- 1 None onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 inch fresh ginger, peeled, grated
- 6 oz spring onions, trimmed, sliced
- 8.75 oz risotto rice
- 1 None lime, zested and juiced, plus extra lime slices to serve
- 3 cups vegetable stock
- 2 oz Parmesan cheese, grated
- 8 sprigs fresh basil, leaves chopped
- 2-3 tbsp canola oil
- 2 None sirloin steaks (about 1 lb)
- 1/4 cup pumpkin seeds
- 1 bunch fresh cilantro, leaves pickled
Method
- Preheat oven to 300°F. Cook asparagus in salted boiling water with 1 tsp sugar for 3-4 mins. Drain and run under cold water. Set aside.
- Heat 2 tbsp olive oil in a saucepan. Sweat onion, garlic, ginger and spring onions over low heat, until softened. Set 1 tbsp mixture aside. Add rice and lime zest and stir to coat. Season. Add lime juice and cook until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins. Season. Stir in Parmesan, basil and asparagus.
- Meanwhile, heat canola oil in a frying pan. Saute steaks over medium-high heat, until browned on both sides. Transfer to a baking sheet and season. Bake for 10 mins then remove from oven and let rest, covered with foil, for 5 mins.
- In a food processor, finely grind pumpkin seeds then mix with cilantro and remaining olive oil. Process until smooth. Season.
- Slice steak. Distribute risotto between serving bowls. Arrange meat and reserved onion mixture on top. Sprinkle with pumpkin seed mixture and serve garnished with lime slices.
