Risotto with Asparagus

Risotto with Asparagus

Looking for a dish that makes any meal feel extraordinary? Risotto is the answer! This creamy, comforting dish is perfect for any occasion. In this recipe, we’ll explore a delightful risotto variation featuring fresh asparagus. Not only does this vegetable add vibrant color, but it also delivers a fresh and earthy flavor that complements the rich creaminess of the risotto. Whether you're cooking for a dinner party or just treating yourself, this recipe will impress anyone who takes a bite.

Good to Know

Asparagus is a nutrient powerhouse. This spring vegetable is low in calories and boasts high amounts of vitamins A, C, E, and K. It is also rich in fiber and folate. A one-cup serving of cooked asparagus contains about 27 calories and provides 60% of your daily vitamin K needs. When cooked, asparagus becomes tender, sweet, and a great addition to risotto. Not to mention, its bright green color not only adds visual appeal but also brings a nutritious boost to your meal.

Ingredients You’ll Need for 4 servings of Risotto with Asparagus

• 400 gr Arborio rice

• 400 ml vegetable or chicken broth

• 1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 shallot, finely chopped

• 1 cup dry white wine (optional)

• grated Parmesan cheese to taste

• 2 tablespoons olive oil

• 2 tablespoons butter

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Let's jump to the Risotto with Asparagus recipe

• Start by heating the broth in a saucepan over medium heat until it is warm but not boiling. Keeping the broth warm is crucial for risotto, as adding cold broth can interrupt the cooking process and affect the rice's final texture.

• In a large skillet or saucepan, heat the olive oil and one tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, incorporate the chopped shallot and sauté for 2 minutes. Add the minced garlic and cook for an additional minute while stirring frequently to prevent burning.

  
  

• Next, add the Arborio rice to the pan. Stir the rice for about 2 minutes, allowing it to toast slightly. This enhances the nutty flavor of the rice and helps it absorb the broth more effectively.

  
  

• If using white wine, pour it in now and let it simmer until mostly absorbed. This adds a lovely complexity to the risotto.

  
  

• Now gradually add the warm broth to the rice, one ladle at a time. Be sure to stir frequently, allowing the rice to absorb the liquid before adding more. This process will take about 18-20 minutes. You’ll know the risotto is done when the rice is creamy and al dente.

  
  

• When the rice is almost fully cooked, add the asparagus pieces to the pan. Keep stirring and adding broth as necessary until the asparagus is tender, usually about 5 minutes.

  
  

• Once the risotto reaches your desired consistency, remove it from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Ready to serve! Buon Appetito!

Delicious risotto with asparagus garnished with parsley