Asparagus Risotto is a perfect first course for those who love risottos, enriched with the delicate flavor of asparagus that blends well in this truly tasty dish. You can also use canned asparagus, already precooked, so add them together with the rice as they require less cooking time than fresh ones.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 40 Minutes
- Portions: 5-6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 18 oz asparagus
- 1 1/2 cups rice
- 1/2 teaspoon garlic powder (or one clove of fresh garlic)
- 2 tablespoons extra virgin olive oil
- 1 bouillon cube (vegetable in gelatin, 28g)
- 6 cups water
- 3 pinches fine salt
- to taste black pepper (ground)
- 3 tablespoons butter
- 2 tablespoons grated Parmesan cheese
Preparation
Wash the asparagus, cut off the hard part.
Cut them into 5 parts.
Put a little olive oil in a wok, add the asparagus, and sauté for a few minutes. Now add the garlic powder (or a whole clove of garlic), fine salt, and cook for about 5 minutes. Pour half a glass of water and continue cooking for another 10 minutes.
In a separate pot, prepare about 6 cups of water with a vegetable bouillon cube in gelatin, heat until the bouillon dissolves. Add the rice and cook for about 15-20 minutes (adjust according to the cooking time on the package) adding the water with the broth as it dries up.
Add 3 tablespoons of butter and stir everything together. Add the Parmesan, adjust salt and pepper.
Tips/Advice
In this recipe, I used fresh asparagus, but if you want, you can also use canned ones, but they need to be cooked less, so put them in the wok together with the rice, don’t cook them beforehand.
To make your risotto even tastier, you can prepare the meat broth yourself, without using the bouillon. For the meat broth recipe, click on the following link. Naturally, the preparation times will be significantly longer.
If you liked the Asparagus Risotto, try other recipes with rice:
