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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 rice1.5 cups
  • fresh asparagus1 pound, trimmed and cut
  • white wine1/2 cup
  • vegetable broth6 cups
  • shallots2, finely chopped
  • garlic2 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.

Prep 15 minutes Cook 25 minutes 4 servings
  1. Heat broth in a separate pot and keep warm
  2. Sauté shallots in olive oil until translucent
  3. Add garlic and rice, toast for 2 minutes
  4. Add wine and stir until absorbed
  5. Add hot broth gradually, stirring constantly
  6. After 15 minutes, add asparagus
  7. Continue adding broth until rice is creamy
  8. Finish with butter, parmesan, and lemon zest
  9. Season with salt and pepper
  1. Add shallots and garlic, chop 5 sec/speed 5
  2. Add oil, sauté 3 min/120°C/speed 1
  3. Add rice, toast 2 min/120°C/reverse/speed 1
  4. Add wine, cook 2 min/100°C/reverse/speed 1
  5. Add broth, cook 15 min/100°C/reverse/speed 1
  6. Add asparagus, cook 5 min/100°C/reverse/speed 1
  7. Add butter, cheese, lemon zest, mix 30 sec/reverse/speed 2

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use fresh spring asparagus for best results
  2. Keep broth hot throughout cooking process
  3. Don't wash rice before cooking
  4. Stir constantly for creamiest texture
  5. Let risotto rest for 2 minutes before serving
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