Today I offer you a very spring first course, the risotto with asparagus. Delicate and tasty, it is a simple but refined dish, perfect on many occasions and able to satisfy the whole family!
Recipe
Asparagus Risotto
Servings: 4 people
Ingredients
- 320 g Carnaroli rice
- 1 l hot broth
- 40 g butter
- 500 gr. Asparagus
- 1 small onion
- ½ glass dry white wine
- grated Parmesan to taste
- salt to taste
Instructions
- First, start by cleaning the asparagus. Cut the end of the stem and scrape the hardest part with a knife.
- Divide the tips from the stems, put the latter in a pan of cold water and cook for about 10 minutes or until they are soft.
- Place the steaming tips in a basket on top of the broth pot.
- Once the tips and stems are cooked, keep them aside and let them cool.
- Cut the stems into small pieces, putting aside the part that will be harder that you will then blend with a little cooking water until you get a cream.
- Finely slice the onion and put it in a saucepan with the oil and a knob of butter.
- Add the rice, toast it for a few minutes on medium-high heat.
- Pour the wine and let it evaporate.
- Add the asparagus cream and a couple of ladles of hot broth. Continue cooking the rice by adding a ladle of broth as it is absorbed, stirring constantly.
- About halfway through cooking add the asparagus cut into small pieces.
- When cooked, season with salt and pepper, add the asparagus tips and remove from the heat.
- Add the butter and Parmesan, let stand for a few minutes, then mix everything gently.
- Serve your risotto with asparagus hot.
Notes
Suggestions:
You can use oil instead of butter for a healthy recipe.
Leave a Reply