Asparagus Carbonara Risotto Recipe
I had been thinking about this for a while. Personally, I don’t love carbonara; in truth, I don’t love guanciale, so I never make carbonara, or I make it in a vegetarian version, which is not carbonara…
I’m lucky to have my fresh and good eggs, from hens that feed on grains and not on feed, so I can afford to use the raw yolk with all the necessary precautions.
Asparagus is one of my favorite vegetables with rice, and adding it all up, it could work well!
The Piedmontese toma cheese completed the final result! A creamy and stringy risotto with that fluid, savory reddish-orange touch!
I used frozen asparagus, by myself, from the family garden. I always try to use fresh or self-preserved raw materials. I follow the seasonality of products, but having family gardens, the excess harvest is preserved in the freezer or jarred. The garden offers me a lot, and actually, it doesn’t take much to feed oneself. I rarely buy packaged food, juices, or drinks, so it’s a look at taste and one at the wallet.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Asparagus and rice and very fresh eggs and Piedmontese toma and….
- 10 espresso cups rice
- 1 bunch asparagus
- 7 oz Piedmontese toma cheese
- 3 quarts vegetable broth (Made with asparagus, carrots, celery, and onion or other leaves I have at home.)
- 4 egg yolks (very fresh)
- to taste salt
Tools
The pan for the rice and the pot for the vegetable broth
Steps
There are only a few steps to make risotto…
Put the vegetables for the vegetable broth to cook, including the asparagus, you’ll get a good broth and avoid other cooking. When the vegetables are cooked, remove the asparagus from the broth and cut the tips to use in the risotto, while the stalks can be finely blended. Toast the rice a little and pour in the boiling broth, then add the blended asparagus cream; cook the risotto, stirring often and adding broth when necessary. Meanwhile, separate the yolks from the whites to have them ready.
Towards the end of cooking, add the toma cheese cut into small pieces and mix well.
Finally, the asparagus tips, if you like, add a small knob of butter, I never do, to not overburden the condiments.
Place the creamy and stringy risotto on plates and lay the egg yolk in the center…
Serve immediately with a sprinkle of black pepper and a little Parmesan if desired
Your risotto is all to enjoy!
If I told you a variant, it would no longer be carbonara risotto, but another recipe! But I can tell you that the next day it is delicious, and you can also make a small rice pie by adding two eggs and baking it inside a puff pastry!
