Delicious Spring recipe: risotto with asparagus

Spring

It is spring and now that we are all at home, we have a delicious vegetarian recipe for you Risotto agli asparagi or Risotto with asparagus.

During spring season in Italy one can find wild asparagus in woods and fields. You need to understand what to look for though! Watch this video on how to find wild asparagus.

But now that we are all at home one can get asparagus only at the local supermarkets. Except of course when you live in the countryside near fields and woods.

Asparagus

Italian people love eating asparagus in spring. There are many different recipes with asparagus. But risotto with asparagus is one of our favourite recipes! It is healthy, good for your digestion and easy to prepare. 

Recipe Risotto with asparagus

We got this recipe from a local vegetarian chef. This recipe is for 2 people. Time to prepare is about 35/40 minutes.

Ingredients

  • Carnaroli risotto or Arborio risotto (+/- 150 gr)
  • Garlic clove
  • 1/2 chopped onion 
  • green asparagus
  • white wine
  • olive oil
  • 1 liter vegetable stock
  • Parmesan cheese
  • Salt and pepper (or muscat nut)

All ingredients for risotto with asparagus.

Heat the vegetable stock in a small pan. Cook the garlic in (sunflower) oil in a separate saucepan. Add the chopped onion and cook for a minute or 3 until the garlic is soft and the union translucent.

Take away the garlic and add the rise and cook for a few minutes more. Stirring until the rise is coated with oil.

Add the white wine, slowly stir, allowing the rise to absorb the wine. 

Continue stirring and add a cup at a time of vegetable stock. After a few minutes add the asparagus. Mind to add the head of the asparagus 5-10 minutes later before serving the risotto.

Slowly and bit by bit add the stock to the risotto.

Stir often and continue adding the stock until the risotto is tender and the asparagus cooked through. Then add the head of the asparagus.

Keep on stirring the risotto. When finished the stock you can also use water to finish. Mind not to add all stock immediately. You may end up with too much of it, the rise has to slowly absorb the liquid.

Add the heads of asparagus in the last 10 minutes.

Turn off the heat. Stir the Parmesan cheese, salt and pepper in the risotto. Instead of pepper one can use also nut muscat.

When finished cooking add parmesan to the risotto

The risotto is creamy and is ready to be served. 

Buon Appetito! Risotto with asparagus.

Wine tip

We recommend a fresh white wine with the risotto. Or you can also drink a lightly chilled red wine (without tannins).

Risotto recipe with variation

Also try the risotto ai funghi porcini. Funghi are wild mushrooms not easy to find in the forests. September, October is the time of the year when Italian people eat “risotto ai funghi porcini”.

Buon appetito!

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