Asparagus Risotto. A tasty and creamy spring first course with a very elegant look.

This recipe can be prepared in all seasons as you only need to use frozen asparagus and in half an hour you will bring to the table a truly succulent first course.

You can enrich it with shrimp, salmon, or bacon, although I like it as it is, with its delicate flavor.

And speaking of risottos, don’t miss the following recipes:

Difficulty: Medium
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, All seasons

Ingredients

1.75 cups Carnaroli rice
10.5 oz asparagus
Half glass white wine
2 tablespoons extra virgin olive oil
8.5 cups vegetable broth
2.8 tablespoons butter
1.75 oz grated Parmesan

Tools

2 Pots
Lid
Knife
Cutting board
Wooden spoon

Steps

Wash the asparagus and with the help of a knife and cutting board, remove the hard lower parts. Cut them into small pieces and set the tips aside.
Bring the vegetable broth to a boil.
In a large pot, sauté the chopped asparagus in extra virgin olive oil for a few minutes until slightly softened.
Add the Carnaroli rice and toast it for a few minutes. Deglaze with white wine and let the alcohol evaporate.
At this point, add two ladles of hot broth and stir gently.
Continue to add broth, one ladle at a time, stirring occasionally and waiting for the rice to absorb the broth before adding more.
After 10 minutes, add the asparagus tips and finish cooking.
Turn off the heat and cream the rice. Add the butter and grated Parmesan and stir with a wooden spoon until creamy.
Our asparagus risotto is ready. Enjoy your meal.
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