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Risotto con Asparagi #ticucinolaprimavera#asparagi#parmigianoreggiano#asparagiverdi#risocarnaroli#risotto#risottolover#risotti#risottino#risograph#risography#risottoconasparagi#pranzoleggero#pranzolight#pranzosano#pranzetto#pranzetti#pranzolight#pranzoleggero#buonpranzo#buonpranzoatutti#asparagusrecipes#ricettefacili#ricetteitaliane#ricettedietetiche#ricettevegetariane#ricettevegetariane#ricetteveloci#ricettevegolose#ricettadelgiorno#ricettafacile#ricettaveloce#ricettavegana Risotto con Asparagi: A Step-by-Step Guide

Risotto con Asparagi

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large saucepan or Dutch oven
  • Wooden spoon or spatula
  • Ladle
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Serving dish

Ingredients
  

  • Ingredients
  • 1 cup Arborio rice
  • 1 bunch asparagus about 1 pound, trimmed and cut into 1-inch pieces
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 1 cup dry white wine optional
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish optional

Instructions
 

  • Method
  • Step 1: Prepare the Broth
  • Heat the Broth: In a saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm but not boiling; this will help the rice cook evenly.
  • Step 2: Sauté the Vegetables
  • Sauté Onion and Garlic: In a large saucepan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, stirring frequently to avoid burning.
  • Step 3: Cook the Asparagus
  • Add Asparagus: Add the asparagus pieces to the pan and cook for about 3-4 minutes, until they are tender but still bright green. Remove half of the asparagus to use as a garnish later.
  • Step 4: Toast the Rice
  • Toast Arborio Rice: Add the Arborio rice to the pan and stir well to coat the grains with oil and butter. Cook for about 2 minutes, allowing the rice to toast slightly.
  • Step 5: Add Wine (Optional)
  • Deglaze with Wine: If using, pour in the white wine and stir until it’s mostly absorbed by the rice. This adds depth of flavor and aroma to your risotto.
  • Step 6: Gradually Add Broth
  • Add Broth Slowly: Begin adding the warm broth, one ladle at a time, to the rice. Stir continuously and allow the rice to absorb the broth before adding the next ladle. This process usually takes about 18-20 minutes until the rice is al dente and creamy.
  • Step 7: Finish the Risotto
  • Add Cheese and Butter: Once the rice is cooked to your liking, remove the pan from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
  • Step 8: Serve
  • Plate the Risotto: Spoon the risotto into serving dishes. Top with the reserved asparagus pieces and garnish with fresh parsley or basil if desired. Enjoy immediately!
  • Variations and Tips
  • Herbs: Feel free to add fresh herbs like thyme or basil for extra flavor.
  • Other Vegetables: You can substitute asparagus with peas, mushrooms, or even spinach for a different twist.
  • Dairy-Free: To make this dish dairy-free, omit the butter and cheese and use a vegan cheese alternative.
  • Extra Flavor: Add a squeeze of lemon juice or zest at the end for brightness.
Keyword Riso, Risotto, Risotto con Asparagi