Risotto with onion cream and asparagus: a fresh and tasty spring dish
A triumph of spring flavors
The risotto with onion cream and asparagus is a fresh and tasty first course, perfect for the spring season. The creamy onion base envelops the delicate asparagus stalks, creating an irresistible combination of flavors. This risotto is easy to prepare and requires only a few simple ingredients.
An idea for a family lunch or dinner
If you are looking for an idea for a family lunch or dinner, this risotto is ideal. It is a dish that will please everyone, both adults and children. You can serve it alone or accompany it with a second course of meat or fish. The risotto with onion cream and asparagus is a versatile dish that can be paired with a good white wine or prosecco.
Tips for a perfect risotto
For a perfect risotto, it is important to use Carnaroli or Vialone Nano rice. These rice varieties hold up well during cooking and release an excellent creaminess. It is also important to toast the rice well before deglazing it with white wine. This step seals the rice grains and results in a creamier risotto. Finally, it is important to stir the risotto continuously during cooking to prevent it from sticking to the bottom of the pan.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 534.79 (Kcal)
- Carbohydrates 88.84 (g) of which sugars 4.07 (g)
- Proteins 9.69 (g)
- Fat 3.36 (g) of which saturated 1.30 (g)of which unsaturated 1.74 (g)
- Fibers 2.48 (g)
- Sodium 1,491.30 (mg)
Indicative values for a portion of 173 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
- 5 quarts vegetable broth
- 2 bunches asparagus
- 2.2 lbs Vialone Nano rice
- 4 sachets saffron
- 2 tbsps rice flour
- yellow onion (1 or white)
- 2 cups 1/2 qt white wine
- to taste olive oil
- 3 cubes butter
Tools
- Immersion Blenders Moulinex DD6558 Quickchef 3in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 3 Accessories, 800 ml Measuring Cup, 500 ml Chopper and Whisk, Stainless Steel Blades
- Frying Pan Pentole Agnelli Aluminum 3 mm Professional High Frying Pan with Inox Handle, Non-Stick, Silver, 11 inches
- Pot Lagostina Gioiosa Deep Casserole with 2 Handles, 18/10 Stainless Steel, 7 inches Diameter, 2.3 Quarts, Induction Pot, Gas and Oven up to 482 °F, Polished Exterior and Satin Interior Finish
Steps for risotto with onion cream and asparagus
In a pan, sauté the onion with some olive oil, add the rice flour, stir, and then extend with the vegetable broth. Stir and let it cook until the onion softens, forming a kind of cream. At this point, add the saffron, always stirring to incorporate everything well.
Remove from heat, with an immersion blender, blend everything and then strain with a strainer. The onion cream is ready, cover in contact with plastic wrap
Wash and peel the asparagus with a peeler. Remove the tips and set them aside, cut the stalks into pieces. In a pan with some olive oil, add the chopped stalks and a pinch of salt, cook over medium heat. Sauté the tips in a pan with a little oil for a few minutes
In a large pan, put the rice with some olive oil. Toast the rice for a few minutes, then add the wine, about 1 qt. Let it cook for 10 minutes and add the onion cream, stir and let it cook for another 10 minutes. Remove from heat and add the asparagus pieces. Stir again, and add olive oil, salt, and pepper, continue stirring. Put back on the heat, add a few pieces of butter and continue stirring for a few more minutes. The risotto is ready, serve on a plate, decorating with the asparagus tips
Tips for making risotto with onion cream and asparagus
The vegetable broth is made of water, celery, carrots, and onion. You can enrich the risotto with other ingredients, like speck, pancetta, or shrimp.
FAQ (Questions and Answers)
If I don’t have ready vegetable broth, what can I use as an alternative to make risotto with onion cream and asparagus?
If you don’t have vegetable broth, you can use boiling water and a vegetable bouillon cube, or chicken or fish broth
