Recipes · Italian · en
Spring Asparagus Risotto
High
Ingredients
What you need.
4
servings
- arborio rice1.5 cups
- fresh asparagus1 pound, trimmed and cut
- white wine1/2 cup
- vegetable broth6 cups
- shallots2, finely chopped
- garlic3 cloves, minced
- parmesan cheese1/2 cup, grated
- butter3 tablespoons
- olive oil2 tablespoons
- lemon zest1 teaspoon
- saltto taste
- black pepperto taste
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Preparation
How to cook.
- Heat broth in a separate pot and keep warm
- Sauté shallots in olive oil until translucent
- Add garlic and rice, toast for 2 minutes
- Add wine and stir until absorbed
- Add hot broth gradually, stirring constantly
- After 15 minutes, add asparagus
- Continue adding broth until rice is creamy
- Finish with butter, parmesan, and lemon zest
- Season with salt and pepper
- Add shallots and garlic: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add rice: 2 min/120°C/reverse/speed soft
- Add wine: 2 min/120°C/reverse/speed soft
- Add broth: 20 min/100°C/reverse/speed soft
- Add asparagus: 5 min/100°C/reverse/speed soft
- Add butter and cheese: 2 min/90°C/reverse/speed soft
Tip — tap a step to mark it done
Notes from the chef
Tips.
- Use fresh spring asparagus for best results
- Keep broth hot throughout cooking process
- Don't wash rice before cooking
- Stir constantly for creamiest texture
- Let risotto rest for 2 minutes before serving
- Save some asparagus tips for garnish
Community
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Timer
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