Risotto with asparagus, what excites me the most is going to the countryside to look for this wonderful vegetable that the perennial asparagus plant gives us in spring. A memory is the figure of my father when he returned from his countryside walks bringing home according to the season… mushrooms, asparagus. Naturally, he worked in the countryside, cultivating his land and his father’s land. I love asparagus, especially risottos with vegetables, particularly asparagus. Have you ever tried Ribollita? If you want to see more of my recipes, go see my blog.giallozafferano.it/vaipinacucina where you will find delicious, simple, and above all good recipes! Obviously, asparagus risotto can be made all year round, just settle for cultivated or frozen asparagus, which are always very good even if they do not have the taste of wild ones.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 5.6 oz Carnaroli rice
- 1 bunch wild asparagus
- to taste extra virgin olive oil
- to taste salt
- 1 tsp ground turmeric
- 1 dry white wine
- to taste pepper
- 1 carrot
- 1 stalk celery
- 1 onion
Tools
- Pan
- Pot
Preparation
Prepare half a liter (about 2 cups) of vegetable broth with carrot, celery, onion, salt, and turmeric. In this case, I also add pieces of tougher asparagus stems, which I couldn’t use otherwise, but in this case, it strengthens the vegetable broth that you will use later for the risotto.
Sauté a small piece of finely chopped onion with two tablespoons of extra virgin olive oil, add the asparagus cut into small pieces, and immediately after the rice, toast it and pour in the white wine. Start adding the vegetable broth little by little until fully cooked, it will take no more than 16 minutes.
Stir in a little Parmesan and butter.
Ready!
