Asparagus risotto: traditional recipe and also with the Bimby.
A classic Italian dish exported all over the world.
It can be enriched with pancetta, spreadable cheese, Parmigiano, shrimp or even clams.
The strong flavor of this vegetable pairs with the creaminess of Arborio rice in an ideal union.
Asparagus are detoxifying and diuretic, rich in vitamins, minerals and energy-providing substances; they have antioxidant properties and protect capillaries, are made mostly of water and are low in calories. They provide only 24 kcal per 100 grams, so they are suitable if you are following a low-calorie diet.
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- Cost: Very inexpensive
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
Let’s go shopping
- 1/3 cup onion
- 12 oz asparagus (tips and pieces (about 3/4 lb))
- 1/4 cup dry white wine (about 2 fl oz)
- 2 tbsp extra virgin olive oil
- 3 cups water
- 2 tsp bouillon cube (vegetable)
- 1 1/3 tbsp butter
- to taste Parmigiano Reggiano PDO
A look at health
Tools
What we need to make it
- 1 Knife for asparagus
- 1 Pot or the Bimby
Steps
Preliminaries
Clean the asparagus by removing the woody base, and cut them: leave the tips whole and cut the rest into pieces.
In a pot, heat the water with the bouillon cube.
In another pot, add the extra virgin olive oil and the chopped onion, and sauté for about 3 minutes.
Add the asparagus, 1 cup of broth, and cook for 10 minutes until the broth has evaporated.
Add the rice and toast, stirring, until the grains become translucent.
At this point pour in the wine and let it evaporate.
Then add the rest of the broth little by little as the rice requires it.
Cooking time will be the one indicated on the rice package.
At the end of cooking, with the heat off, add the butter and the Parmigiano, stir (mantecatura) with a wooden spoon, and let the risotto rest in the pot for 1 minute. Check for salt and, if you like, adjust with pepper.
The traditional asparagus risotto is ready.
Put the onion, the asparagus and the extra virgin olive oil in the mixing bowl, position the splash guard and set to High temperature.
Add the rice and toast without the measuring cup: 3 min./248°F/counterclockwise/speed 1.
Pour in the wine and let it evaporate: 1 min./212°F/counterclockwise/speed 1 without the measuring cup.
Add the water, 1 tsp of salt, and the bouillon cube, mix thoroughly with the spatula to move the rice and cook with the basket in place of the measuring cup: 13 min./212°F/counterclockwise/speed 1.
Open the lid, add the butter, cream with the spatula and let the risotto rest inside the mixing bowl for 1 minute. Transfer the risotto to a serving dish and, if necessary, adjust salt.
Serve and optionally sprinkle with grated Parmigiano Reggiano
Variations and tips
Asparagus risotto, traditional and BimbyTM6.
This risotto can be enriched with pancetta added while cooking the onion, with spreadable cheese instead of Parmigiano, with shrimp and even clams.
