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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
  • butter60g
  • 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, keeping tips separate
  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 stems
  8. 5 minutes later, add tips
  9. Finish with butter, parmesan, and lemon zest
  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 soft
  4. Add wine: 2 min/120°C/reverse/speed soft
  5. Add stock and asparagus stems: 15 min/100°C/reverse/speed soft
  6. Add tips: 5 min/100°C/reverse/speed soft
  7. Add butter and cheese: 1 min/reverse/speed soft

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use high-quality arborio or carnaroli rice
  2. Keep stock hot throughout cooking
  3. Don't wash the rice before cooking
  4. Toast the rice properly for better texture
  5. Add stock gradually for creamier results
  6. Let risotto rest for 2 minutes before serving
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