The asparagus risotto is a dish that embodies the simplicity and elegance of Italian cuisine, celebrating one of the most refined and beloved spring ingredients. With its delicate and slightly herbaceous flavor, asparagus pairs perfectly with the creaminess of risotto, creating a harmonious balance between flavors and textures. This dish is not only a delight for the palate, perfect for a spring dinner, a special lunch, or an evening when you want to surprise with a refined yet simple dish to prepare, recalling the scents and colors of the season when asparagus reaches its peak. If you like risottos, try the cheesy zucchini risotto, the tomato risotto, the basil risotto, or the lemon risotto.
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Let’s get to work and try the asparagus risotto.
OTHER RICE RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for preparing asparagus risotto
- 1.5 cups rice
- 1.1 lbs asparagus
- 1 onion
- 1 carrot
- 6.3 cups water
- to taste salt and pepper
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 tbsp Parmesan
Tools for preparing asparagus risotto
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- Casserole
- Pot
- Hand Blenders
Steps for preparing asparagus risotto
Clean the asparagus and remove the end part of the stalk. They will snap exactly where they need to be broken. Wash these parts well and put them in a pot with a cleaned and chopped carrot and onion. Put it on the heat and boil for 20 minutes. We’ll use this broth for the risotto.
Cut the asparagus into pieces, leaving the tips whole. Sauté them in a pan with garlic and oil. Cook for 10 minutes, using the previously prepared broth to help. Remove the garlic, take half of the asparagus, leaving the tips, and blend with an immersion blender using some broth until you get a cream. Set aside the pieces.
In the pan where you cooked the asparagus, toast the rice with a bit of oil. Cook by gradually adding the hot salted broth and stirring often. Towards the end of cooking, add the asparagus cream and stir. Remove from heat. Add butter, Parmesan, asparagus pieces, and adjust the salt and pepper. Stir and let it rest for a couple of minutes before serving.
Storage and Variations
You can store the rice in the fridge, but it tends to dry out.
SOME VARIATIONS
Asparagus and Saffron Risotto: Add saffron to give a golden color and a delicately spiced aroma. It pairs perfectly with the sweetness of asparagus.
Asparagus and Lemon Risotto: Add lemon zest and juice for a fresh and citrus note that balances the creaminess of the risotto.
Asparagus and Porcini Mushroom Risotto: Porcini mushrooms, with their intense and earthy flavor, wonderfully complement the asparagus, creating a rich and deep risotto.
Asparagus and Toasted Almond Risotto: Toasted almonds add crunch and a slightly sweet flavor, creating a nice contrast with the softness of the risotto.
Asparagus and Fresh Herbs Risotto: Parsley, basil, mint, or chives can give an aromatic and fresh touch to the recipe.
SOME VARIATIONS
Asparagus and Saffron Risotto: Add saffron to give a golden color and a delicately spiced aroma. It pairs perfectly with the sweetness of asparagus.
Asparagus and Lemon Risotto: Add lemon zest and juice for a fresh and citrus note that balances the creaminess of the risotto.
Asparagus and Porcini Mushroom Risotto: Porcini mushrooms, with their intense and earthy flavor, wonderfully complement the asparagus, creating a rich and deep risotto.
Asparagus and Toasted Almond Risotto: Toasted almonds add crunch and a slightly sweet flavor, creating a nice contrast with the softness of the risotto.
Asparagus and Fresh Herbs Risotto: Parsley, basil, mint, or chives can give an aromatic and fresh touch to the recipe.
