It’s asparagus season, so what could be better than a tasty and easy risotto? It’s a very easy recipe to make, completely vegetarian, colorful, appetizing, and delightful, which we can also propose for an important occasion. Asparagus risotto has a delicate flavor, it’s not heavy, and it’s perfect for both lunch and dinner. If needed, we can personalize it by adding bacon, fresh sausage, etc…
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 1/4 cups Carnaroli Rice
- to taste Extra virgin olive oil
- to taste Onion
- 1.1 lbs Asparagus
- to taste Dry white wine
- to taste Fine salt
- 3 tbsps Cheese
- 4 1/4 cups Water
- 1 Carrot
- 1 stalk Celery
- 1 Onion
Preparation
Let’s start by preparing the vegetable broth.
1) In a tall pot, put the cold water, asparagus (already cleaned, cut into chunks, and with the toughest part of the stem removed), carrot, onion, and celery. Bring to a boil and let the asparagus cook for 5 minutes. Remove them from the broth and set aside; meanwhile, let the other vegetables continue to cook (about 10 minutes on low heat).
2) In another pot, let the chopped onion wilt in extra virgin oil over low heat. Once wilted, add the rice and let it toast over high heat, stirring continuously.
3) As soon as the rice becomes transparent (about 1 minute), add the white wine and let it evaporate. At this point, as soon as the alcohol has evaporated, add the boiled asparagus and a ladle of broth. Adjust the salt, continue stirring, and proceed with the rice cooking, adding broth whenever the rice begins to dry out. As the rice cooks, add less and less broth.
4) When the rice is cooked (cooking times depend on the quality of the rice and are indicated on the package), turn off the heat and add the grated cheese to thicken and a sprinkle of pepper, if desired.
5) Stir, cover leaving a crack, and let the risotto rest for a minute before serving. Enjoy your meal.
