Asparagus Risotto
How do you make creamy asparagus risotto?
Prepare a broth by boiling the tough asparagus stems and blending it. Sauté onion and toast the rice; add white wine and cook by gradually adding the creamy broth. Halfway through cooking, add the chopped tender stems. Finish off the heat with butter and Parmesan, serving with the roasted tips.
Authentic, exquisite, and delicate flavors. Asparagus is detoxifying, antioxidant-rich, and delicious in flavor; this recipe is a perfect way to enjoy it. We will reuse the parts of the asparagus that are usually discarded—the tougher part of the stem—which we will cook in the vegetable broth to give our risotto extra creaminess.
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Servings: For 4 people
Ingredients
- 320 g Carnaroli rice (for risotto)
- 400-500 g fresh asparagus
- 1 liter vegetable broth
- 30 g regular or plant-based butter
- ½ glass white wine
- 4 tablespoons Parmesan cheese
- 1 small onion or 1 shallot
- 2 tablespoons extra-virgin olive oil
Instructions
Start by cleaning the asparagus, cutting off the tougher, fibrous part of the stem, roughly from the middle downward. You can peel it gently with a vegetable peeler so as not to remove too much. Separate the tips and set aside.
Place the tougher lower part of the stems into the vegetable broth; this means each asparagus spear is divided into three parts: the lower fibrous part, the middle part, and the tips.
Let the lower stem parts cook in the broth for about 10 minutes so they soften. Meanwhile, finely chop the onion and place it in a high-sided pot with a couple of tablespoons of extra-virgin olive oil. Sauté over medium heat until translucent.
Add the rice and toast it for a couple of minutes over medium-high heat, stirring well so it does not burn.
Immediately pour in the wine, still over medium-high heat, so the alcohol evaporates.
Quickly blend the broth with an immersion blender until the liquid is creamy and smooth.
Add one ladleful of creamy broth at a time to the rice; as it is absorbed, continue adding it little by little.
Meanwhile, cut the middle part of the stems into thin slices.
Add them to the rice halfway through cooking; mine, for example, needs 20 minutes for risotto, so I add them after 10 minutes. Taste to adjust the salt if necessary.
On a grill pan, pour a thin drizzle of extra-virgin olive oil and cook the asparagus tips for about 10 minutes.
Once our risotto is cooked to the right point, after about 20 minutes of cooking, turn off the heat and add the four tablespoons of Parmesan cheese and the butter. Gently move the pot so they incorporate well into the risotto, then cover for about 5 minutes so the flavors blend well.
Serve piping hot with a sprinkling of black pepper, placing the grilled asparagus tips on each plate.
Enjoy your meal!
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- 320 g Carnaroli rice (for risotto)
- 400-500 g fresh asparagus
- 1 liter vegetable broth
- 30 g regular or plant-based butter
- ½ glass white wine
- 4 tablespoons Parmesan cheese
- 1 small onion or 1 shallot
- 2 tablespoons extra-virgin olive oil