Risotto with asparagus and green onions
3 servings
30 minutes
Risotto with asparagus and green onions is an exquisite dish of European cuisine that combines the tenderness of Italian Arborio with the brightness of spring asparagus. Originating in northern Italy, this dish embodies the harmony of creamy flavor enriched with Parmesan and the light freshness of onion. During cooking, the rice slowly absorbs the aroma of chicken broth, creating a rich, creamy texture. The addition of butter makes the risotto velvety, while asparagus adds a subtle green sweetness. It is perfect for both a festive dinner and a cozy family lunch. Served hot, garnished with fresh green stalks and a pinch of black pepper to enhance the depth of flavor.
1
In a small saucepan, bring the broth to a boil.
- Chicken broth: 1.2 l
2
Heat oil in a large pot. Add chopped onion and sauté until golden.
- Olive oil: 50 ml
- Spring onion: 4 stems
3
Then add the rice and cook for a couple of minutes, stirring constantly.
- Arborio rice: 250 g
4
Pour in a quarter of the broth. Cook, stirring constantly, until the broth is completely dissolved. Add the remaining broth in quarters as well.
- Chicken broth: 1.2 l
5
Cook the rice until it's half-cooked – al dente. This will take you about 20 minutes.
6
5 minutes before the rice is ready, add asparagus and cook until it becomes tender.
- Asparagus: 500 g
7
Add butter and cheese.
- Butter: 75 g
- Grated Parmesan cheese: 125 g
- Sea salt: to taste
- Ground black pepper: to taste
