A delicate and light main course with agretti, prepared very simply but truly delicious. Agretti are spring vegetables with thin and elongated green leaves, known by different names depending on the region: monk’s beard, lischi, roscani, etc. They have a slightly sour taste and can be used in many ways in the kitchen, from side dishes to main courses, or paired with eggs. In this case, I prepared a creamy agretti risotto scented with lemon, very easy to make, but perfect for all seasonal menus!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 426.64 (Kcal)
- Carbohydrates 66.71 (g) of which sugars 3.18 (g)
- Proteins 7.57 (g)
- Fat 14.42 (g) of which saturated 7.81 (g)of which unsaturated 0.30 (g)
- Fibers 2.48 (g)
- Sodium 336.57 (mg)
Indicative values for a portion of 11 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
- 3/4 cup Carnaroli rice
- 5.5 oz agretti
- 1/4 cup mascarpone (or other creamy cheese)
- lemon zest
- vegetable broth
- 1 shallot (or half an onion)
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Pot
- Strainer
Preparation
Clean the agretti by removing the reddish root part. Wash them thoroughly in cold water to remove soil residue.
Boil them in lightly salted water for 4-5 minutes, then drain and chop into small pieces.
Chop the shallot and sauté it in a pan with a drizzle of oil. Add the agretti, season with salt, and let them flavor for a few minutes (1).
Pour the rice into a non-stick pot and toast it (dry) for a couple of minutes, stirring continuously.
Moisten with the hot vegetable broth and cook the risotto, stirring frequently.
After 10-12 minutes, add the agretti with the shallot (2). Cook for another 10 minutes or so (depending on the rice used), adding broth as needed.
At the end, turn off the heat, add the mascarpone (3), a pinch of pepper, and the grated zest of half a lemon. Mix well to obtain a nice creamy risotto.
The risotto with agretti and lemon is ready, serve it on plates and enjoy… bon appétit!
Tips and Notes
You can skip blanching the agretti and cook them directly in the pan, using a little hot water or vegetable broth.
You can replace the mascarpone with robiola, philadelphia, or ricotta.
FAQ
Can I skip adding the cheese?
Of course, the risotto will be less creamy but still delicious. You can also use a plant-based cheese or lactose-free cheese.
