Riso con Asparagi: A Delicious Italian Risotto with Asparagus

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Riso con Asparagi

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large saucepan
• Wooden spoon or spatula
• Ladle
• Knife
• Cutting board
• Measuring cups and spoons
• Grater (for cheese, optional)

Ingredients

  

• Ingredients
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 bunch of fresh asparagus about 1 pound, trimmed and cut into 1-inch pieces
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/2 cup dry white wine optional
• 1/2 cup grated Parmesan cheese plus extra for serving
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Method
• Prepare the Broth:
• In a saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm but not boiling as you will use this to cook the rice.
• Cook the Asparagus:
• In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and cook for about 3-4 minutes until they are bright green and slightly tender. Remove the asparagus from the pan and set aside.
• Sauté the Aromatics:
• In the same saucepan, add another tablespoon of olive oil. Add the chopped onion and cook for about 3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
• Toast the Rice:
• Add the Arborio rice to the pan with the onions and garlic. Stir constantly for about 2 minutes until the rice is lightly toasted and coated in the oil.
• Deglaze with Wine (Optional):
• If using wine, pour it into the pan and stir until it has mostly evaporated. This will add a depth of flavor to your risotto.
• Add the Broth Gradually:
• Begin adding the warm broth, one ladleful at a time. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 15-18 minutes.
• Finish with Asparagus and Cheese:
• When the rice is almost done, stir in the cooked asparagus. Remove the pan from the heat and mix in the grated Parmesan cheese. Season with salt and pepper to taste.
• Let It Stand:
• Cover the pan and let the risotto sit for about 5 minutes. This will allow the flavors to meld together.
• Serve:
• Spoon the risotto into bowls, garnish with fresh parsley, and sprinkle additional Parmesan cheese on top. Enjoy!
• Variations
• Add Proteins: Incorporate cooked chicken, shrimp, or peas for added protein.
• Vegan Option: Omit the cheese or substitute with nutritional yeast to keep it vegan-friendly.
• Herb Infusion: Add fresh herbs like basil or thyme during the cooking process for extra flavor.

When it comes to Italian cuisine, few dishes are as comforting and satisfying as a well-made risotto. Riso con Asparagi (Rice with Asparagus) is a delightful dish that celebrates the flavors of spring with its fresh asparagus, creamy texture, and rich flavors. From my own personal experience, this dish is perfect for a cozy family dinner or a special gathering with friends. It’s easy to prepare and can be made in under an hour. Let me show you how I make this delicious risotto step-by-step.

What to Expect

This dish should be creamy, with a rich flavor from the Parmesan and a slight crunch from the asparagus. The rice will be cooked al dente, meaning it should have a slight bite to it, which is characteristic of a good risotto.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: Approximately $12
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large saucepan
• Wooden spoon or spatula
• Ladle
• Knife
• Cutting board
• Measuring cups and spoons
• Grater (for cheese, optional)
• Go here to buy the must-have equipment and ingredients for making a Savory  #Riso con Asparagi now.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 bunch of fresh asparagus (about 1 pound), trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Go here to buy the must-have equipment and ingredients for making a Savory  #Riso con Asparagi now.

Method

1. Prepare the Broth:
   In a saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm but not boiling as you will use this to cook the rice.
2. Cook the Asparagus:
   In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the asparagus pieces and cook for about 3-4 minutes until they are bright green and slightly tender. Remove the asparagus from the pan and set aside.
3. Sauté the Aromatics:
   In the same saucepan, add another tablespoon of olive oil. Add the chopped onion and cook for about 3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Toast the Rice:
   Add the Arborio rice to the pan with the onions and garlic. Stir constantly for about 2 minutes until the rice is lightly toasted and coated in the oil.
5. Deglaze with Wine (Optional):
   If using wine, pour it into the pan and stir until it has mostly evaporated. This will add a depth of flavor to your risotto.
6. Add the Broth Gradually:
   Begin adding the warm broth, one ladleful at a time. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 15-18 minutes.
7. Finish with Asparagus and Cheese:
   When the rice is almost done, stir in the cooked asparagus. Remove the pan from the heat and mix in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Let It Stand:
   Cover the pan and let the risotto sit for about 5 minutes. This will allow the flavors to meld together.
9. Serve:
   Spoon the risotto into bowls, garnish with fresh parsley, and sprinkle additional Parmesan cheese on top. Enjoy!

Variations

• Add Proteins: Incorporate cooked chicken, shrimp, or peas for added protein.
• Vegan Option: Omit the cheese or substitute with nutritional yeast to keep it vegan-friendly.
• Herb Infusion: Add fresh herbs like basil or thyme during the cooking process for extra flavor.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Riso con Asparagi now.

Tips

• Stirring: Frequent stirring is key to achieving the creamy texture of risotto. Don’t skip this step!
• Rice Selection: Always use Arborio rice for the best results as it has the right starch content for creamy risotto.
• Broth: Use homemade or high-quality broth for the best flavor.

Substitutions for Dietary Needs

• Gluten-Free: Ensure your broth is gluten-free and serve without any bread.
• Dairy-Free: Use a dairy-free cheese alternative or simply omit the cheese.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 12g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 3g

Closing Thoughts

I hope this guide has made making Riso con Asparagi seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure.