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
salt

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 🙂

5/5 (2 Reviews)

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