Description
A creamy and vibrant asparagus risotto that captures the essence of spring, featuring tender asparagus and al dente Arborio rice.
Ingredients
Scale
- 300 g Arborio rice (1 1/2 cups)
- 450 g asparagus, woody ends trimmed (1 lb)
- 1.2 L vegetable or chicken broth, kept warm (5 cups)
- 120 ml dry white wine (1/2 cup)
- 1 small yellow onion (about 100 g / 1 cup), finely diced
- 1 clove garlic, minced (optional)
- 30 g unsalted butter (2 tbsp) for cooking; + 30 g (2 tbsp) cold for finishing
- 15 ml extra-virgin olive oil (1 tbsp)
- 60 g freshly grated Parmesan (1/2 cup)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the ingredients: Trim woody ends from asparagus and cut into pieces, reserving the tips whole. Finely dice onion and measure rice. Warm broth in a saucepan over low heat.
- Blanch the asparagus: Bring salted water to a boil and blanch stalks for 1 minute, then transfer to an ice bath. Blanch tips separately if very thin.
- Heat oil and butter in a pan over medium heat. Add onion and cook until translucent. Add minced garlic and cook for another 30 seconds.
- Add Arborio rice to the pan and stir until glossy and slightly translucent. Pour in white wine and stir until mostly absorbed.
- Ladle in warm broth gradually, stirring until mostly absorbed between additions for a total of 18–22 minutes.
- Stir in blanched asparagus and cook for 1–2 minutes. Remove from heat and blend in cold butter and grated Parmesan until glossy.
- Serve immediately in warmed bowls topped with asparagus tips and a drizzle of olive oil if desired.
Notes
Serve immediately for the best texture as risotto firms up when cool. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg