Traditional Asparagus Risotto and Bimby recipe.
Classic Italian dish exported all over the world.
It can be enriched with bacon, Parmesan, Taleggio cheese, clams, or shrimp.
The strong taste of this vegetable combines with the firmness of Arborio rice for an ideal match.
Asparagus is detoxifying and diuretic, rich in vitamins, minerals, and energy substances, has antioxidant properties, and protects capillaries, mostly consisting of water and low in calories. They provide only 24 kcal per 100 grams, making them suitable for a low-calorie diet.
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- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
- Energy 132.60 (Kcal)
- Carbohydrates 4.46 (g) of which sugars 2.12 (g)
- Proteins 2.97 (g)
- Fat 12.12 (g) of which saturated 4.24 (g)of which unsaturated 1.77 (g)
- Fibers 2.01 (g)
- Sodium 24.50 (mg)
Indicative values for a portion of 250 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
Let’s go shopping
- 1.41 oz onion
- 12.35 oz asparagus (tips and pieces)
- 1/4 cup dry white wine
- 2 tbsps extra virgin olive oil
- 3 cups water
- 2 tsps broth cube (vegetable)
- 0.71 oz butter
- to taste Parmigiano Reggiano DOP
A look at health
Tools
What we need to make the
- 1 Knife for asparagus
- 1 Pot or the Bimby
Steps
Preliminary Steps
Clean the asparagus by removing the woody part at the base, and cut them: leave the tips whole, and cut the rest into pieces.
In a pot, heat the water with the vegetable broth cube.
In another pot, put the olive oil and chopped onion, and let it flavor 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 transparent.
At this point, pour the wine and let it evaporate.
Then, add the remaining broth gradually as the rice requires it.
The cooking time will be as described on the rice package.
At the end of cooking, with the heat off, add the butter and Parmesan, and stir with a wooden spoon, let the risotto rest in the pot for 1 minute. Check the salt and adjust with pepper if you like.
The Traditional Asparagus Risotto is ready.
Put the onion, asparagus, and extra virgin olive oil in the mixing bowl, place the splash guard and set to High temperature.
Add the rice and toast without measuring cup: 3 min./120°C/Reverse/Speed 1.
Pour the wine and let it evaporate: 1 min./100°C/Reverse/Speed 1 without measuring cup.
Add the water, 1 teaspoon of salt, and the vegetable broth cube, stir well with the spatula to move the rice and cook with the basket instead of the measuring cup: 13 min./100°C/Reverse/Speed 1.
Open the lid, add the butter, stir with the spatula, and let the risotto rest in the mixing bowl for 1 minute. Transfer the risotto to a risotto dish and adjust the salt if necessary.
Serve and optionally sprinkle with grated Parmigiano Reggiano
Variations and Tips
Traditional Asparagus Risotto and BimbyTM6.
This risotto can be enriched with bacon when cooking the onion, and with creamy cheese instead of Parmesan, shrimp, or even clams.
