Risotto with asparagus and sun-dried tomatoes, just enough to give that extra flavor that makes the difference! Last sun-dried tomatoes from the past season, now we wait for those to be prepared next August when tomatoes are in full season. As for asparagus, we all know that this is the harvest period. This vegetable boasts diuretic properties, as it directly stimulates the kidneys, and for this reason, it should not be consumed in large quantities regularly by those who suffer from it, as it can irritate the kidneys. But fortunately, the asparagus season is so short that it doesn’t become a major problem. So today we are preparing a delicious risotto with asparagus and sun-dried tomatoes. Aside from these technical details that are easily found in books, which I myself have gathered after various research, I can add that asparagus is truly good and versatile in the kitchen.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 298.07 (Kcal)
- Carbohydrates 53.01 (g) of which sugars 7.62 (g)
- Proteins 8.16 (g)
- Fat 7.11 (g) of which saturated 1.09 (g)of which unsaturated 0.47 (g)
- Fibers 5.01 (g)
- Sodium 1,061.08 (mg)
Indicative values for a portion of 270 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
Ingredients
- 12.35 oz asparagus
- 1.41 oz sun-dried tomatoes
- 0.88 oz onion
- 5.29 oz Carnaroli rice
- 1.41 tsp salt
- 1.35 tbsp extra virgin olive oil
- 2.54 cups water
- 1 pinch pepper
- 1 pinch thyme
Tools
- Blender
- Ladle
- 2 Bowls
- Pan
- Saucepan
Preparation
I cleaned and cut the asparagus into rounds. In the pan, I finely sliced the onion and after a few minutes of cooking, I added the asparagus.
After rehydrating the sun-dried tomatoes with warm water, I cut them into small pieces.
You can prepare vegetable broth for the risotto, or hot salted water will do. I added a ladleful of boiling water and half of the chopped sun-dried tomatoes and cooked everything covered for 10 minutes.
Before adding the rice, I removed two ladlefuls of cooked asparagus with a bit of their cooking water.
I toast the rice with the cooked asparagus until dry, then start adding boiling water a little at a time until the rice is cooked, about 12 minutes.
I blend the asparagus I set aside earlier.
I add the asparagus cream to the risotto.
I add the rest of the chopped sun-dried tomatoes and a drizzle of extra virgin olive oil
See how simple it is to prepare risotto with asparagus and sun-dried tomatoes.
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