Red rice and asparagus ‘risotto’, salami, cheddar

Red rice and asparagus ‘risotto’, salami, cheddar

Quick Overview:

Two of my wife’s favourite foods – red rice and risotto are incorporated into one dish here. Red rice is a healthy low-starch alternative to regular rice, whilst the asparagus adds a lovely touch of spring. This can be made vegetarian by omitting the salami and vegan by omitting the cheese & salami. You could also try substituting the asparagus for peas or even spinach.


Asparagus puree
  • 1 bunch - English asparagus
  • 200g - chopped onion
  • 200 ml - white wine
  • 2 tbsp - chopped chives
  • 1 tsp - salt
  • 100 ml - water
  • 3 tbsp - Olive oil
Rice and garnish
  • 200 g - Camargue red rice
  • Pinch - smoked paprika
  • Few slices salami (or any ham), sliced
  • Shavings of cheddar (or any hard cheese0
  • 2 tbsp - toasted sunflower seeds


  1. Add the rice to a deep heavy-bottom pan and add water until it is an inch over the rice. Bring to the boil and simmer for approximately 30 minutes or until the rice is cooked and tender. Drain the excess water and keep the rice aside.
  2. To make the puree, add the onion and olive oil in a pan and cook on low heat until the onions are translucent. Add the asparagus and cook for another 5 minutes.
  3. Add the wine and salt and turn the heat up, boiling until most of the wine has evaporated.
  4. Throw in the chives and water and blend the entire mix until you have a smooth puree.
  5. Mix the rice and asparagus puree together and check for seasoning. Warm the mix up and ladle into serving bowl.
  6. Sprinkle the sunflower seeds and the smoked paprika and scatter the cheese shavings and slices of salami.