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Riso con Asparagi Riso con Asparagi: A Delicious Italian Risotto with Asparagus

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.