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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
  • white onion1 medium
  • garlic cloves2
  • vegetable broth1.2L
  • white wine120ml
  • parmesan cheese80g
  • butter50g
  • olive oil30ml
  • saltto taste
  • black pepperto taste
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Preparation

How to cook.

Prep 15 minutes Cook 25 minutes 4 servings
  1. Cut asparagus into 2-inch pieces, blanch and set aside
  2. Sauté diced onion and garlic in olive oil
  3. Add rice and toast for 2 minutes
  4. Add wine and stir until absorbed
  5. Gradually add hot broth, stirring constantly
  6. After 15 minutes, add asparagus
  7. Cook until rice is creamy but al dente
  8. Remove from heat, add butter and parmesan
  9. Let rest for 2 minutes before serving
  1. Add onion 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 and cheese, 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 while adding to the rice
  3. Don't overcook the asparagus to maintain crunch
  4. Reserve some asparagus tips for garnish
  5. Toast the rice well for better texture
  6. Let risotto rest before serving for optimal creaminess
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