Asparagus Risotto
4 servings
40 minutes
Asparagus risotto is a refined dish of Italian cuisine that embodies the harmony of delicate creamy rice and fresh spring asparagus. Inspired by traditional recipes from Northern Italy, this risotto enchants with its velvety flavor, where the light sweetness of asparagus intertwines subtly with rich notes of parmesan and cream. The tender texture of rice soaked in aromatic chicken broth creates softness, while pieces of sautéed onion add a light sweetness and depth of flavor. Perfect as a main dish for a light dinner or festive lunch, it pairs wonderfully with white wine. Asparagus risotto is not just food; it's a true gastronomic delight that awakens the spring mood in every bite.
1
Wash the asparagus and cut off the tough bottom part. Separate the tender tips from the stems.
- Asparagus: 1 kg
2
Boil the asparagus stems in boiling water for 8 minutes or until very tender. Drain the water, place in a blender with chicken broth. Blend for 1 minute. Pour the puree into a pot, bring to a boil and simmer.
- Asparagus: 1 kg
- Chicken broth: 1 l
3
Boil the tips of the asparagus in boiling water for 1 minute. Drain the boiling water and rinse with cold water.
- Asparagus: 1 kg
4
Heat olive oil in a large pot with thick walls. Finely chop the onion and sauté until softened; it should not brown. Add rice and reduce heat to low. Season with salt and gently stir while thoroughly sautéing the rice. Pour in a ladle of boiling broth and cook over medium heat, stirring occasionally. When the rice absorbs the broth, add another ladle. Cook this way for 20 minutes — all the broth should be used, and the rice should be cooked to al dente.
- Olive oil: 4 tablespoons
- Onion: 1 piece
- Risotto rice: 360 g
- Chicken broth: 1 l
- Salt: to taste
5
Add grated parmesan and cream, gently fold in the tips of the asparagus. Season the soup and serve hot.
- Parmesan cheese: 85 g
- Heavy cream: 3 tablespoons
- Asparagus: 1 kg
- Salt: to taste