Asparagus risotto is an elegant and flavorful dish, perfect for serving a spring main course with a delicate taste.
Thanks to its creaminess and the irresistible aroma of fresh asparagus, this risotto is ideal for a refined lunch or a special dinner. With few ingredients and the right cooking method, you can achieve a creamy and well-balanced risotto that highlights the natural sweetness of asparagus.
Nothing is wasted when it comes to asparagus: the tougher parts are used to make a good broth while the stalks, cut into rings, add richness to the risotto.
Preparing a creamy asparagus risotto requires some key steps. Choosing Carnaroli or Arborio rice is essential for ensuring perfect cooking. Additionally, the broth should be mild so as not to overpower the flavor of the asparagus, which is first blanched and blended, then added to the risotto for an intense and authentic taste.
The final creaming with butter and Parmigiano Reggiano gives creaminess and makes the dish irresistible.
This easy and quick asparagus risotto is ideal for those who love refined but simple-to-make main courses. It can be personalized with additional ingredients such as crispy speck, bacon, or a hint of lemon for a fresh touch. Moreover, a good glass of white wine will perfectly complete the culinary experience, enhancing the natural flavors of the dish.
Discover how to prepare the best creamy asparagus risotto by following this step-by-step recipe. Serve a healthy, light, and tasty dish, perfect for any occasion.
With the right balance between simplicity and sophistication, this risotto will delight everyone’s palate!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring
Ingredients
- 1.3 lbs asparagus
- 1 1/2 cups Carnaroli rice
- 1 leek or 1 shallot
- 1 oz Parmesan cheese
- 1 1/2 tbsps butter
- 1 carrot
- 1 celery stalk
- 1 onion
- asparagus stalks
- salt to taste
Tools
- stainless steel pot
- chopper blender
Steps
Here is the procedure:
To prepare the asparagus risotto, start by cutting the tough parts of the asparagus
Use a vegetable peeler to remove the outer filaments
Cut the entire stalk into rings, leaving the tips whole
Prepare a good broth by placing all the washed and chopped vegetables, including the tough asparagus stalks, in water. Cook for about 20 minutes
Clean and chop the leek or shallot
Sauté for a few minutes in a pot with a drizzle of oil
Add half of the asparagus
Let it flavor, then cook by adding a glass of water and adjusting the salt.
Once cooked, blend to obtain a thick and homogeneous cream.
Toast the rice
Pour the broth over it and let it cook.
Halfway through cooking, add the other half of the asparagus and the tips
If necessary, add more broth and adjust the salt.
When the rice is almost cooked, add the asparagus cream and stir
Cream with butter and Parmesan.
Enjoy your meal!😀
