Risotto with sausage and asparagus is one of my favorites and in this season I prepare it often, have you ever tasted it?
I really recommend trying it if you haven’t because it’s super delicious and, now that asparagus is in season, it’s perfect.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Risotto
- 6 oz Carnaroli rice
- 4.2 oz sausage
- 9 oz asparagus
- 1 spring onion
- 0.88 oz butter
- 1.05 oz grated Parmesan
- to taste extra virgin olive oil
- to taste salt
Useful Tools
- 1 Risotto Pan
- 1 Peeler
How to Prepare Risotto with Sausage and Asparagus
First, take care of the asparagus: break off the more fibrous part of the stem then clean the rest with a peeler.
Blanch them for 2-3 minutes in plenty of unsalted water and then cool them in cold water so that they retain their bright green color. Keep the cooking water aside as you will need it to cook the risotto and make sure it is well flavored.
In a risotto pan (I use an aluminum one which I find really perfect, if you want to purchase the same one the model is this one) put a drizzle of evo oil, the chopped spring onion, and the sausage (without casing) cut into pieces; lightly fry so that the sausage browns well then remove everything from the pan and set aside.
In the same pan, toast the rice for 2 minutes then gradually add the broth you prepared with the asparagus.
Halfway through the rice cooking, add the sausage with spring onion and asparagus cut into pieces (except for the tips which you will add in the last minutes so they remain crunchier).
Adjust the salt before turning off the heat then mix well with the cold butter
(from the freezer) and the grated Parmesan.
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