I wanted to make a risotto but I had run out of rice. I only had red rice in the pantry, a rice that I really like but the rest of the family tends to snub a bit. I usually buy it and then leave it there for ages, every time I want to use it I end up taking it out and then putting it back, to avoid hearing again “oh, red rice again!” even if the last time I cooked it was two years ago. 😊 But this time the choice was forced by the lack of ‘normal’ rice (lucky me!) and so I served up my nice red rice with asparagus and gorgonzola instead of that ‘normal’ asparagus rice I had announced to everyone. 😊
And well, in the end, this red rice with asparagus and gorgonzola was praised by my husband repeatedly during lunch. Praises that were repeated even in the following days (ahhh how good it was!) along with a request for a next encore! 💛
Oh, if this doesn’t seem like a good presentation, and if this isn’t a good reason to try the recipe right away!, I really don’t know what is! I almost feel like saying… what are you waiting for? Come on, get out of the house and go buy the red rice, asparagus, and gorgonzola and get to work!! 🤩
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup whole red rice
- 12.35 oz asparagus (this time I used frozen ones)
- 2.8 oz gorgonzola (sweet)
- 1 oz leek
- 1 tbsp grated Parmesan cheese
- 1 tsp butter
- 1 tsp extra virgin olive oil
- 1 tbsp chopped parsley
- pepper (to taste)
- vegetable broth (as needed, I used about 7 oz)
Tools
- Pot
- Pan
Steps
First, cook the rice.
Usually, whole red rice cooks in 30-40 minutes depending on the variety. Always check the cooking time indicated on the package and follow the instructions.
This time I cooked it for 25 minutes, simply by boiling it in water. Consider that it will then be sautéed in a pan, so it’s good to drain it about ten minutes in advance.
The vegetable broth to use for this recipe is very little, as this is not a risotto but the rice is cooked separately.
For this occasion, I defrosted a small portion of vegetable broth that I had in the freezer, to which I added some asparagus stems, the larger ones.
👉 You can still use vegetable broth to cook the red rice, in this case, you need to plan a different amount than I indicated in the ingredients (at least 1.5 liters).
Cook the asparagus in a pan, with a closed lid and just a fingertip of water.
The cooking time of asparagus can vary depending on their size, generally, 8-10 minutes are sufficient. For frozen asparagus, 6-7 minutes may be enough (better check the time indicated on the package).
Once cooked, I cut the asparagus into slices, leaving the tips intact.
Add chopped leek, a small piece of butter, and a teaspoon of oil to the pan, and let it cook until the leek is browned.
Then a tablespoon of chopped parsley.
At this point, pour in the well-drained red rice.
Complete the cooking for about ten minutes (or even less, depending on the rice’s doneness) by pouring in the vegetable broth flavored with asparagus (treating it like a risotto).
Finally, blend with the gorgonzola and a tablespoon of Parmesan.
Plate it up by decorating with the asparagus tips.
And if there’s any left… it’s delicious even the next day reheated with a few tablespoons of vegetable broth. 😋
Salt-Free Tips
My tips for today:
As mentioned in the process, cooking the rice in vegetable broth instead of water is a great way to give it flavor. Obviously, homemade vegetable broth (unsalted, or very lightly salted).
But here in this recipe, the greatest salt contribution is given by the gorgonzola, which, when added at the end, makes this excellent red rice with asparagus cooked entirely without added salt flavorful enough. 😉
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually decrease the salt, the palate must get used to it gradually and should not notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my granulated salt-free vegetable and the gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Sometimes allow yourself a break from the rule. It’s good for the mood and helps to persevere.
If you do not want, or cannot, give up salt:
■ You can still try my recipes by salting according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you like… subscribe to my Newsletter.
Furthermore…
Check out my review on the Electrolux LIL61443C induction cooktop here
