Venere rice risotto with asparagus, a delicious recipe explained with step-by-step photos.
In this recipe, I combined two of my favorite ingredients, black Venus rice and asparagus.
You can also use frozen asparagus instead of fresh ones, but when they are in season, try to prefer them for cooking this dish.
A little tip is to use the cooking water from the asparagus instead of the classic vegetable broth to cook the risotto. This way, we also reduce waste.
Below, I leave you some simple ideas to get inspiration for cooking asparagus.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 3/4 cups black Venere rice
- 14 oz asparagus
- 6 1/3 cups water (asparagus cooking water, alternatively vegetable broth)
- 1/2 cup dry white wine
- to taste white onion
- 1 1/2 tbsp butter (alternatively extra virgin olive oil)
- 1 tbsp coarse salt
Tools
- 1 Pot
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Pan
- 1 Spatula
- 1 Spoon
- 1 Glass
Steps
To prepare the Venere Rice Risotto with Asparagus, first remove the tougher part of the asparagus stalk and then, with a small knife, gently clean the outer part.
Cut the asparagus into pieces about an inch long, leaving the tips whole.
Wash them well.
Blanch the asparagus in plenty of salted water for 10 minutes once it starts boiling.
Drain them with a slotted spoon into a bowl of very cold water.
Keep their cooking water aside.
I personally will use it for cooking the rice.
Alternatively, you can use hot vegetable broth.
In a large pan, sauté the finely chopped onion in butter for 2 minutes until it turns golden.
Add the rice and toast it for 1 minute, stirring it.
Deglaze with white wine.
Once the alcoholic part has evaporated, pour in a ladle of broth and add the next one when the first is well absorbed.
At this stage, stir often.
Add the last ladle of hot water and in the last 2 minutes of cooking the rice, add the drained asparagus, reserving some tips for the final decoration.
Add a drizzle of oil or half a teaspoon of butter and stir off the heat.
Serve hot at the table and, if you like, you can add some grated cheese.
