The asparagus, sausage, and stracciatella risotto is a rich and enveloping dish that combines the freshness of asparagus with the savoriness of sausage, with the creaminess of stracciatella to complete it all.
The sweetness of the asparagus perfectly matches the rustic flavor of the sausage, while the stracciatella makes the risotto even creamier and more delicious.
This dish, an excellent example of Italian cuisine, is perfect for an elegant yet simple first course, to enjoy with company. With the help of Mio Brodo Star – Vegetable already ready, the preparation is simple and quick.
The ingredients are essential to best enhance the flavors.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.5 cups Carnaroli rice
- 4 cups Mio Brodo STAR – VEGETABLE
- 9 oz asparagus (fresh)
- 7 oz sausage
- 3.5 oz stracciatella
- 2 tbsps butter
- to taste salt
- to taste pepper
Steps
To make this asparagus, sausage and stracciatella risotto, you will need only a few simple steps.
First, start by cleaning the asparagus: remove the hard bottom part and cut them into rounds, leaving only the tender tips whole.
In a large pan, brown the crumbled sausage until golden. Remove it from the pan and add the asparagus, sautéing them for a couple of minutes with a little salt and pepper.
Remove the tips, add half a ladle of broth and cook for another 10 minutes. When they are soft, just blend them with an immersion blender until you have a delicious cream.In a large pot, add the Carnaroli rice or a risotto rice of your choice. Toast it for a few minutes, stirring constantly.
When the rice is well toasted, start deglazing it with the hot Mio Brodo Star – Vegetable, one ladle at a time, stirring often to let it absorb gradually. After about ten minutes, add the asparagus and sausage to the rice base and continue cooking, adding broth until the rice is al dente and creamy.When the risotto is cooked, turn off the heat and add the stracciatella, mixing well so it melts into the hot risotto, creating an enveloping cream.
Adjust with salt and pepper and let it rest for a minute. Serve the risotto hot, perhaps garnishing with some whole asparagus tips. For an extra touch of freshness, you can add a bit of grated lemon zest.
Your asparagus, sausage, and stracciatella risotto is ready: serve hot!
See you next time from Sapore di Arianna!
Variations
For a vegan version, you can replace the sausage with a plant-based sausage (for example soy or seitan based) and use a plant-based cream instead of stracciatella (such as cashew or soy cream). Also, replace the butter with olive oil, while Mio Brodo Star – Vegetable is already perfect for the preparation.
For extra crunch, you can enrich the dish with chopped walnuts or toasted almonds, which will provide a pleasant texture and an interesting contrast.
Storage
If there are leftovers, the risotto can be stored in the refrigerator in an airtight container for up to 48 hours.