Asparagus and Speck Risotto, a refined and very tasty main course, yet simple to prepare. Ideal for a family lunch or a dinner with friends.
Great during the spring season, as asparagus is delicious this time of year, but you can prepare it all year round using frozen asparagus, though they are less flavorful than fresh ones.
Asparagus is always highly appreciated and besides being tasty, they are also very good for health. They are rich in vitamins and fibers that promote regular bowel function and reduce the risk of colon cancer. Additionally, they are high in potassium and other minerals and low in sodium, helping to eliminate excess fluids.
Thanks to their versatility, they are suitable for many preparations and recipes: with pasta, Tagliatelle with Asparagus and Eggs, in risottos like this one or with shrimp, in savory pies, like this Savory Pie with Asparagus and Eggs, in creamy soups …
If you don’t like speck, you can substitute it with bacon.
But now, let’s see together how to make the recipe for Asparagus and Speck Risotto. Prepare the ingredients and let’s start.
A seasonal main course, easy and tasty.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups Carnaroli rice (I use semi-whole grain)
- 3 tbsp extra virgin olive oil
- 1/2 onion
- 3 oz speck
- 4 cups vegetable broth
- 1 tbsp clarified butter
- 1 bunch asparagus
- to taste grated Parmesan cheese
Tools
- 1 Cutting board
- 1 Peeler
- 1 Pan
- 1 Chopper
Steps
First, clean the asparagus: remove the toughest and woody part (but keep it aside to make this delicious Cream of Asparagus with Potatoes), peel the remaining stem with a peeler and rinse them thoroughly under cold water. Then, cut them into pieces, leaving the tips whole.
In a wide and shallow pot, sauté the thinly sliced onion in the extra virgin olive oil, add the speck, let it sauté for a few minutes (depending on whether you want it crispier or not) and then the asparagus pieces (but not the tips, which you will add only when there are about 5 – 7 minutes left for the rice to cook). Once ready, add the rice and let it toast.
Note: Never underestimate the toasting to achieve a good risotto! In fact, a protective layer forms around the grains fried in oil and/or butter that prevents them from breaking apart. The rice begins to be well toasted when you hear it almost popping while stirring.
Add the hot vegetable broth a little at a time, as it is absorbed, and stir occasionally. Do not let the broth dry out too much, or it will cook poorly and unevenly.
Tip: During cooking, add one ladle of boiling broth at a time and not all at once. This process ensures that the rice does not overcook and become almost boiled.
At the end of cooking, stir in a knob of clarified butter and the grated Parmesan cheese. Let it rest for a few minutes, and your asparagus and speck risotto is ready. Serve it along with a good white wine or a prosecco. Enjoy your meal!
See you in the next recipe.
Storage
I recommend consuming the Asparagus and Speck Risotto immediately. If there are leftovers, store them in the fridge and the next day sauté them in a pan or take the opportunity to make flavorful rice patties.
Tips and Suggestions
– Asparagus: if you prefer, you can cook the asparagus separately (boiled or steamed) and add them to the rice only towards the end of the rice cooking.
– Also, you can cook the tips in a separate pan with a little olive oil and add them later. I cooked everything together to optimize time, but everyone can do as they like.
– Speck: you can sauté the speck in a pan, set it aside, and add it at the end of the rice cooking, once plated.
How to Choose
Fresh asparagus should be firm, straight, and of intense color, with intact and well-closed tips. Since they are usually sold in bunches, check that those inside are also healthy.
Storing Asparagus
They can be stored for 4 – 5 days from purchase. Keep them immersed in water for at least half an hour, then drain them and store them in the refrigerator, wrapped in a paper bag.
Once cooked, they can be frozen and kept in the freezer for up to 2 months.
Super Quick Risotto.
To prepare an excellent risotto in just 7 minutes, follow these precautions. Cook the asparagus separately, and once cooked, cut them into pieces leaving the tips whole and set aside. Prepare a soffritto in the pressure cooker, add the rice (toast it), then the speck, a splash of wine, and 3 full cups of broth. After 8 minutes from the whistle, add the asparagus, mix well, then stir in the butter and cheese, and the risotto is ready.
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FAQ (Questions and Answers)
How much rice to use?
Here’s how to regulate: The correct portion should be about 2.5 oz per person for risottos, 1.75 oz per person for soups, and 2.5 oz if used as a side dish, always per person. Of course, the quantity can vary depending on the type of rice.
