The RISOTTO WITH ASPARAGUS, SAUSAGE AND ROBIOLA is a creamy, comforting first course, perfect for spring when asparagus are in season. It offers a well-balanced blend of flavors, where the vegetal freshness of the asparagus harmonizes with the robust taste of the sausage and the delicate creaminess of robiola.
The rice, slowly cooked and carefully stirred, soaks up all the aromas of the ingredients, resulting in a velvety texture and a rich but balanced flavor. The asparagus bring a slightly herbaceous and fresh note, while the sausage adds character and depth to the dish. The robiola, finally, wraps everything with its softness, making the risotto even creamier without weighing it down.
Ideal for a family lunch or a special dinner, this risotto represents a perfect balance between tradition and contemporary taste, capable of winning hearts with its refined simplicity.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Minutes
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 3/4 cups Carnaroli rice
- 2 sausages
- 7 oz asparagus (about 6–8 spears)
- 2 oz robiola cheese
- 4 1/4 cups vegetable broth
- 1/2 glass white wine
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Pot
- 1 Saucepan
Steps
Wash the asparagus, remove the tough ends and cut them into slices, leaving the tips whole.
Prepare a vegetable broth, also using the firmer parts of the asparagus stalks.
In a saucepan with a drizzle of oil, brown the sausage, breaking it up as it cooks. Then remove it and set it aside.
In the same saucepan, without adding more fat, toast the rice with a pinch of salt.
Deglaze with the white wine and let it evaporate.
Add the hot broth little by little, stirring. Halfway through cooking add the sausage and the asparagus slices and continue cooking.Five minutes before the end of the risotto’s cooking time, add the asparagus tips cut in half.
With the heat turned off, add the robiola and the pepper. Stir vigorously until the risotto is creamy.Cover and let rest for 3 minutes. Plate the risotto with asparagus, sausage and robiola and serve it hot and creamy.
Tip
For an even creamier texture, you can puree some of the asparagus.
