Asparagus Risotto
4 servings
30 minutes
Asparagus risotto is a refined dish of Italian cuisine that combines the delicate texture of Arborio rice with the aromatic greens of fresh asparagus. The origins of risotto trace back to the northern regions of Italy, where its art has been perfected. In this version, tender asparagus transforms into a creamy broth that infuses the rice and gives it a rich spring flavor. A light hint of Parmesan adds zest, while cream makes the dish even more velvety. Asparagus risotto is served hot, allowing one to enjoy its softness and balanced taste. It is perfect as a standalone dish or paired with white wine and crusty bread. This is an ideal choice for those who appreciate the exquisite simplicity of Mediterranean cuisine.
1
Wash the asparagus and cut off the tops.
- Fresh asparagus: 1 kg
2
Boil the asparagus stems in boiling water for 8 minutes until tender. Drain and transfer to a blender with chicken broth. Blend, pour into a pan, bring to a boil, and simmer on low heat.
- Fresh asparagus: 1 kg
- Chicken broth: 1 l
3
Boil the tops of the asparagus in boiling water for 1 minute. Drain and cool in ice water.
- Fresh asparagus: 1 kg
4
Heat olive oil in a large pan, add finely chopped onion and sauté lightly. Add rice and reduce the heat. Add salt and spices and mix well. Add a ladle of hot broth with asparagus and cook over medium heat, stirring constantly, until it evaporates, then add another ladle of broth, and so on. Simmer for about 20 minutes until the rice is cooked.
- Olive oil: 4 tablespoons
- Onion: 1 head
- Risotto rice: 360 g
- Chicken broth: 1 l
5
Add parmesan and cream, and gently mix in the cooked asparagus. Serve hot.
- Grated Parmesan cheese: 85 g
- Cream: 3 tablespoons
- Fresh asparagus: 1 kg