Creamy asparagus risotto with cream is a rather tasty spring recipe. The asparagus combined with cooking cream and grated Parmesan cheese makes the flavor of this exquisite first course unique.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 cups Rice (Any rice suitable for risottos)
- 12 oz Asparagus (Only the tender part of the asparagus)
- 4 tablespoons Extra virgin olive oil
- 1 clove Garlic
- 1 glass White wine
- 4 cups Asparagus broth
- 7 oz Cooking cream
- to taste Grana Padano cheese
Tools
- Bowl
- Pan
- Pot
Preparation
Preparing asparagus is quite simple. Just snap them with your fingers. They will divide this way up to about halfway, and the bottom part is the hard part to discard. The hard ends can still be used to make a good broth for cooking the asparagus.
Wash the asparagus well with plenty of water two or three times, both the tender ones and the ends. Do it separately in two bowls.
In a pot with a liter (4 cups) of water, put only the ends to cook and let them boil for about twenty minutes.
In another large pan, pour the extra virgin olive oil and brown together with a peeled and halved garlic clove and the asparagus tips cut into pieces.
Add the risotto rice and stir. Pour in the white wine after a few minutes and let it evaporate.
Cook the risotto by adding one ladle at a time of the broth obtained from the asparagus ends as it gets absorbed.
Finally, pour the cooking cream and mix with a spoon. The cream should not cook.
The creamy asparagus risotto with cream should be served hot and is also enjoyed without cheese.
Finally, place a bowl of grated Grana Padano cheese in the center of the table for those who desire it.
Creamy Asparagus Risotto with Cream
The asparagus ends are used only for the broth cooking and then discarded as they remain hard and full of fibers. Eating them is not pleasant. Some people use a vegetable peeler to remove the fibers when preparing asparagus, which turns them white. I don’t do this because I want my creamy asparagus risotto with cream to have that nice green color. In fact, I intentionally leave some for garnishing the dish. Take advantage of this spring/summer first course now that you can. Also, check out my Pinterest board THE COOK WHO RECOVERS for more.
FAQ (Questions and Answers)
How do you prepare cultivated asparagus?
Preparing asparagus is quite simple. Just snap them with your fingers. They will divide this way up to about halfway. The bottom part is the hard part. The hard ends can still be used to make a good broth for cooking the asparagus.
How do you prepare the broth with asparagus ends?
The broth with asparagus ends is prepared in a pot with a liter (4 cups) of water. Put only the ends to cook and let them boil for about twenty minutes.
In what season do asparagus grow?
Spring is the time of year when wild asparagus grows spontaneously.
