Italy in your kitchen: risotto agli asparagi
Spring is here and the asparagus season is just around the corner! In Italian cuisine, asparagus comes in many different forms, often with fresh pasta or as risotto. Therefore, we share with you our favourite recipe for a typical asparagus risotto. It is particularly important to pay attention to the quality of the basic ingredients – asparagus, risotto rice (e.g. Carnaroli or Arborio) and wine.
- 500 g asparagus
- 300 g rice (e.g. Carnaroli, Arborio)
- 125 ml white wine
- 1 l vegetable broth
- 1 onion
- 1 tbsp butter
- fresh parsley
- salt and pepper
- Wash the asparagus and cut its woody ends.
- Cut the asparagus into pieces of ca. 2 cm and steam half of the asparagus for 6 to 8 minutes.
- Melt the butter and add the minced onion.
- Saute the onion until softened, add the rice as well as the fresh (not steamed) asparagus pieces and sligthly toast everything.
- Pour in the wine and stir well.
- Reduce the heat and cook the risotto by adding some hot vegetable broth at a time.
- Stir occasionally and add more broth once the rice has absorbed most of the liquid until the rice is “al dente” (around 15 to 20 minutes).
- In the meantime, puree the steamed asparagus leaving a few of the spear-headed tips for the garnish.
- Add the asparagus puree to the risotto, remove it from the heat and leave to rest for some minutes.
- Taste the risotto and, if necessary, season with salt and pepper.
- Serve topped with some steamed tips, fresh parsley and grated parmesan.
- Buon appetito!