Creamy asparagus risotto: an easy and quick spring main course.
The creamy asparagus risotto is a simple dish to prepare, perfect for the spring season. The asparagus, with its delicate and slightly bitter flavor, pairs perfectly with the creaminess of the rice and the touch of Parmigiano Reggiano. This dish is ideal for a family lunch or dinner, but also for a special occasion.
What I’m proposing today is the traditional creamy asparagus risotto recipe from my family. It was a favorite spring dish my mom would serve for lunch, as she loves asparagus.
A simple recipe that requires small rules for great success. First and foremost, quality ingredients: very fresh asparagus, excellent rice, and a few tricks to achieve a magnificent final result.
Below are more delicious risotto recipes:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 50 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 396.72 (Kcal)
- Carbohydrates 67.29 (g) of which sugars 3.43 (g)
- Proteins 9.76 (g)
- Fat 8.59 (g) of which saturated 2.66 (g)of which unsaturated 1.43 (g)
- Fibers 2.89 (g)
- Sodium 989.68 (mg)
Indicative values for a portion of 428 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 10.5 oz Carnaroli Rice
- 10.5 oz Asparagus
- 4.25 cups Vegetable Broth
- 1/4 cup Dry White Wine
- Onion (1 small)
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Butter
- 4 tbsp Grana Padano DOP
- 3 tbsp Cream Cheese
- to taste Salt
- to taste Pepper
- Pan Tognana Great Stone Grey Set of Three Pans 20+24+28 cm, Forged Aluminum
- Pot Lagostina Sfiziosa Induction, Gas, and Oven Cookware Set, Stainless Steel 18/10, 24 Pieces, Lagoseal Plus Base, Kit with 5 Saucepans, 3 Pots, Milk Boiler, 8 Lids, 7 Kitchen Utensils
- Cutting Board WENKO Bamboo Cutting Board M – Kitchen Cutting Board with Handle Hole, Gentle on Knives, Bamboo, 28 x 0.8 x 20 cm, Brown
- Wooden Spoons MADE IN ITALY Beechwood Spoons
Let’s begin by preparing 1 liter (about 4.25 cups) of vegetable broth and set aside.
Clean the asparagus by scraping the tougher parts of the stalks with a sharp knife until you get tender stems. Divide the asparagus tips from the stalks. Tie the stalks with kitchen string and immerse them in a pot full of cold water, placing the tips in a basket which you’ll set above the pot so they can steam. Put the pot on the stove, cover with a lid, and let cook for 10-15 minutes. Allow to cool.
Once ready, slice the stalks into pieces about 2.5-2.75 inches long, set aside, and blend the rest of the stalks with a hand blender. Add 2 tablespoons of water and cream cheese, blending until you achieve a smooth cream. At this point, you will have asparagus cream, asparagus tips, and asparagus pieces, set everything aside.
First, heat the broth. Chop the onion and place it in a pan with oil and 1 tablespoon of butter, let the onion sauté until golden, then add the rice. Toast the rice for approximately 1 minute over high heat, stirring continuously. Add the white wine and let it evaporate over high heat, always stirring. Add broth to cover the rice and add the asparagus pieces, and cook your risotto over a slightly lower flame, occasionally adding 1 or 2 ladles of broth to prevent the risotto from drying out.
About 7 minutes before the rice is done, add the asparagus cream, stir and continue cooking over low heat, adding broth as needed. Important: only when the risotto is ready, and the rice is al dente and has reached the right creaminess, not too liquid, not too dry, add the asparagus tips, stir well and let cook for a few seconds. Turn off the heat and add the Grana Padano, stir well off the heat, add a knob of butter, stir and adjust salt and pepper. Here is your Creamy Asparagus Risotto, serve hot.
Tips for preparing creamy asparagus risotto
If you like a more intense flavor, you can add a pinch of nutmeg to the risotto. The creamy asparagus risotto can be paired with a good dry white wine, like a Sauvignon Blanc or a Pinot Grigio.
FAQ (Questions and Answers)
What kind of rice can I use for the creamy asparagus risotto?
You can also use other types of rice to prepare this dish, such as Vialone Nano or Arborio.
