Asparagus risotto

Risotto with Asparagus

Risotto with Asparagus is the dish of Spring! only in spring, you see very delicate and thin asparagus in the market which is so inviting to make a risotto with! This risotto is so simple and light.

Ingredients | Servings: 2

200g/7oz Risotto Rice
Half Onion
1/4 glass of white wine

Extravirgin Olive Oil
20-30g/1oz Grated Parmesan Cheese
4cups of Vegetable or meat Broth
ground black pepper
200g / 7oz of fresh (or frozen) asparagus
2 knobs of butter

Broth preparation

1- Cut the bottom part of asparagus where is a bit thicker
2- Place them in a small pot and add Olive oil, salt and pepper
3- Stir fry them on medium heat till they become a bit soft and change their color
4- Add Veggie broth and let it simmer on low heat

don’t let it boil, it should stay just warm.

Risotto preparation

5- Grate the half onion add olive oil and a knob of butter stir fry gently for 1 min
6- Cut in small pieces the asparagus
7- Add asparagus, salt and black pepper and stir fry them for a bit
8- Add risotto rice and stir fry it for 3-4 mins on medium high heat so it absorb the butter and flavor of asparagus and become translucent
9- Add the white wine to risotto, this gives a shock to rice and it release it starch, stir till alcohol evaporates
10- When the rice is dry enough start to add the veggie stock
11- Add stock till it covers the rice, gently stir till rice absorb the stock repeat this phase for other 2 times
12- At the end this is how it should look (it took about 15-17mins)
13- Turn off the heat, if risotto seems dry add a littke broth and stir, add a knob of butter and parmesan cheese
14- Stir all together you should have a creamy and silky risotto
15- In a small pan stir fry heads of 4-5 asparagus with olive oil, salt and pepper, only to decorate the dish
Asparagus risotto
Our creamy risotto with asparagus

Buon appetito 🙂

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Risotto with Asparagus
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