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A view from above Asparagus in a white dish on a red linen. The dish is garnished with asparagus.
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Asparagus Risotto

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Risotto
Cuisine: Italian
Servings: 4 people
Author: Alessandra

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.