Hal F. Barron:
I've made this recipe plenty of times, substituting asparagus with zucchini, peas, and much more! It is always the best risotto recipe: was, well expl...
Asparagus risotto recipes are like an Italian rite of passage: with springtime in the country, every household and home chef begins the ritual of making time-worn favorites incorporating seasonal vegetables. Asparagus (and artichokes) definitely fall into the Italian family beloved classics category, and for such a good reason.
Versatile, sweet, perfect in an array of dishes and packed with healthy nutrients and vitamins, we like to get our fill of springtime Asparagus while we can.
Perfect for a light dinner, or pair it with a hefty cheese platter (have you seen our Piave cheese platter suggestions?!
For lots more exciting seasonal vegetable dishes, be sure to check out Mamablip's recipe index for lots more classic Italian and Tuscan cooking inspiration. Side dishes and First Courses with lots of seasonal ingredients abound!
Be sure to register for Mamablip's Newsletter below for lots of new recipes, wine news, and travel ideas to get your inspiration up and moving!
for 4 servings
Wash the asparagus well and cut the white part off.
Don’t throw the white part away: put it in a saucepan with at least 2 litres of water and bring to boil: this will be the broth you use to cook the risotto!
Peel the onion, then take away the first, tougher layers of onion, which will also go in the water to make the broth.
Thinly chop the onion and coat bottom of medium sauté pan with extra-virgin olive oil.
When hot, add onions and cook until shiny.
Add the rice and toast it at low heat for a minute.
Add the white wine and wait for the alcohol to evaporate, around 1 minute.
Then, add 2 cups of hot broth and a pinch of salt.
From here on, add a cup of broth every now and them to cook the rice, this should take around 15 minutes.
Half way through the rice cooking, add the asparagus, previously cut in small even chunks.
When the rice is slightly ‘al dente’, turn off the heat, add the Parmesan and the butter and taste.
Add salt and pepper as desired.
Amalgamate everything and leave to rest for a couple of minutes before serving
Hal F. Barron Tuesday 6th of April 2021
I've made this recipe plenty of times, substituting asparagus with zucchini, peas, and much more! It is always the best risotto recipe: was, well explained and so so yummy!