Asparagus Risotto Recipe – Italian Special
Asparagus Risotto is a creamy and elegant dish that combines tender asparagus with rich, buttery risotto. This classic Italian recipe showcases the fresh, vibrant flavor of asparagus, complemented by the comforting texture of Arborio rice cooked in a flavorful broth. It’s a versatile dish that can be served as a sophisticated side or a satisfying main course.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Asparagus Risotto Ingredients:
- 1 bunch asparagus (about 1 lb/450g), trimmed and cut into 1-inch pieces
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp unsalted butter (optional, for added creaminess)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Prepare the Broth:
Heat Broth: In a saucepan, keep the broth warm over low heat.
Cook the Asparagus:
Blanch Asparagus: In a separate pot, bring water to a boil. Add the asparagus pieces and cook for 2-3 minutes until tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
Cook the Risotto:
Sauté Onion and Garlic: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add Rice: Add the Arborio rice to the skillet and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted and coated with oil.
Deglaze and Cook:
Add Wine: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Add Broth: Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Combine and Finish:
Add Asparagus: Once the rice is nearly done, gently fold in the cooked asparagus. If desired, stir in Parmesan cheese and butter for extra richness.
Season: Taste and adjust seasoning with salt and black pepper.
Serve:
Garnish and Serve: Serve the risotto hot, garnished with fresh parsley if desired.
Recipe Notes:
Asparagus: For a more intense asparagus flavor, consider roasting or grilling the asparagus before adding it to the risotto.
Broth: Keeping the broth warm ensures a consistent cooking temperature and helps the rice cook evenly.
Rice Texture: Arborio rice is essential for a creamy risotto. It has a high starch content that creates the characteristic creaminess.
Cheese and Butter: Adding Parmesan cheese and butter at the end enhances the creaminess and flavor of the risotto. Adjust the amount based on your preference.
Stirring: Frequent stirring helps release the rice’s starch, contributing to the creamy texture of the risotto.
