1.0Delicious Recipeshttps://www.gzrecipes.com/encreandosiimparahttps://www.gzrecipes.com/en/author/creandosiimpara/rich600338<blockquote class="wp-embedded-content" data-secret="x9M3qdh7kW"><a href="https://www.gzrecipes.com/en/creandosiimpara/asparagus-risotto-2/">Asparagus Risotto</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/creandosiimpara/asparagus-risotto-2/embed/#?secret=x9M3qdh7kW" width="600" height="338" title="“Asparagus Risotto” — Delicious Recipes" data-secret="x9M3qdh7kW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/asparagus-risotto-peg-scaled-1.jpeg25601707Green asparagus risotto is an elegant first course that celebrates the sweet, vegetal flavors of the season's first shoots. This preparation is based on a fundamental technique: using the whole asparagus to create both a silky asparagus cream, which gives the risotto its color and characteristic creaminess, and some crunchy pieces for a play of textures. Toasting the rice in the vegetable cooking base allows the grains to absorb every aromatic nuance, while the final finishing with butter and Parmesan seals the flavors in a warm embrace. It's a homemade risotto that requires patience and attention but rewards you with an elegant taste and presentation fit for a special occasion. Follow my technical tips to obtain a consistently al dente grain and a perfect wave!