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Recipes · Italian · en

Spring Asparagus Risotto

Spring Asparagus Risotto
Prep 15 minutes · Cook 25 minutes · 4 servings
High
Ingredients

What you need.

4 servings
  • arborio rice320g
  • fresh asparagus400g
  • onion1 medium, finely chopped
  • garlic2 cloves, minced
  • white wine120ml
  • vegetable stock1.2L
  • parmesan cheese80g, grated
  • butter50g
  • olive oil2 tbsp
  • saltto taste
  • black pepperto taste
  • lemon zest1 lemon
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Preparation

How to cook.

Prep 15 minutes Cook 25 minutes 4 servings
  1. Cut asparagus into 2-inch pieces, separating tips from stalks
  2. Heat stock in a separate pot and keep warm
  3. Sauté onion in olive oil until translucent
  4. Add rice and toast for 2 minutes
  5. Add wine and stir until absorbed
  6. Add hot stock gradually, stirring constantly
  7. After 15 minutes, add asparagus stalks
  8. 5 minutes later, add tips
  9. Cook until rice is al dente
  10. Remove from heat, add butter and parmesan
  11. Finish with lemon zest and season
  1. Add onion and garlic: 5 sec/speed 5
  2. Add oil: 3 min/120°C/speed 1
  3. Add rice: 2 min/120°C/reverse/speed 1
  4. Add wine: 2 min/120°C/reverse/speed 1
  5. Add stock and asparagus stalks: 15 min/100°C/reverse/speed 1
  6. Add tips: 5 min/100°C/reverse/speed 1
  7. Add butter and cheese: 1 min/reverse/speed 2
  8. Rest for 2 minutes before serving

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use fresh, seasonal asparagus for best results
  2. Don't wash rice before cooking to maintain starch
  3. Stock should be hot when adding to rice
  4. Stir constantly for creamier texture
  5. Let risotto rest for 2 minutes before serving
  6. Save some asparagus tips for garnish
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