Creamy asparagus risotto with cream is a rather tasty spring recipe. The asparagus combined with cooking cream and grated Parmesan cheese makes the taste of this exquisite first course unique.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 25 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Rice (Any rice suitable for risottos)
- 12 oz Asparagus (Only the tender part of the asparagus)
- 4 tbsps Extra virgin olive oil
- 1 clove Garlic
- 1 glass White wine
- 4 cups Asparagus broth
- 7 oz Cooking cream
- to taste Grana Padano
Tools
- Bowl
- Pan
- Pot
Preparation
Cleaning asparagus is quite simple. Just snap them with your fingers. They will divide this way up to the middle and the tail part is the tough one to remove. The tough tails 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 tails. Do it separately in two bowls.
In a pot with a liter of water, cook only the tails 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 a ladle of the broth obtained with the asparagus tails at a time as it is absorbed.
At the end, pour in the cooking cream and mix, stirring with a spoon. The cream should not cook.
Creamy asparagus risotto with cream should be served hot and is also enjoyed well 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 tails are used only for cooking the broth and then discarded as they remain tough and full of fibers. Eating them is not pleasant. Some people use a peeler to remove the fibers when cleaning asparagus. Doing so makes them white. I don’t do it because I want the risotto with cream to have the beautiful green color of asparagus. In fact, I intentionally leave some for decorating the dish. Take advantage of this spring/summer first course now that you can. Also, come and take a peek at my board on Pinterest THE RECOVERING COOK
FAQ (Questions and Answers)
How do you clean cultivated asparagus?
Cleaning asparagus is quite simple. Just snap them with your fingers. They will divide this way up to the middle, and the tail part is the tough one. The tough tails can still be used to make a good broth for cooking the asparagus.
How do you make broth with asparagus tails?
The broth with asparagus tails is made in a pot with a liter of water. Cook only the tails and let them boil for about twenty minutes.
In which season do asparagus grow?
Spring is the season when wild asparagus grows spontaneously.
