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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 small pieces, reserving tips
  2. Finely chop onion and garlic
  3. Heat broth in separate pot
  4. Sauté onion and garlic in olive oil
  5. Add rice and toast for 2 minutes
  6. Add wine and let evaporate
  7. Add hot broth gradually, stirring constantly
  8. After 15 minutes, add asparagus
  9. Cook until rice is al dente
  10. Remove from heat, add butter and parmesan
  1. Chop 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 broth and asparagus: 18 min/100°C/reverse/speed 1
  6. Add butter and cheese: 2 min/reverse/speed 2

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use high-quality arborio rice for best results
  2. Keep broth hot throughout cooking process
  3. Add broth gradually, waiting for absorption
  4. Don't overcook asparagus to maintain texture
  5. Rest for 2 minutes before serving
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