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Recipes · Italian · en

Spring Asparagus Risotto

Spring Asparagus Risotto
Prep 15 minutes · Cook 30 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 30 minutes 4 servings
  1. Heat broth in a saucepan and keep warm.
  2. In a large pan, sauté shallots in olive oil until translucent.
  3. Add garlic and rice, cook until rice is lightly toasted.
  4. Add wine and stir until absorbed.
  5. Add hot broth one ladle at a time, stirring constantly.
  6. When rice is halfway done, add asparagus.
  7. Continue adding broth until rice is creamy and al dente.
  8. Stir in butter, parmesan, and lemon zest.
  9. Season with salt and pepper.
  1. Add shallots and garlic to bowl: 5 sec/speed 5.
  2. Add oil: 3 min/120°C/speed 1.
  3. Add rice: 3 min/120°C/reverse/speed 1.
  4. Add wine: 2 min/120°C/reverse/speed 1.
  5. Add broth and asparagus: 16-18 min/100°C/reverse/speed 1.
  6. Add butter, cheese, lemon zest: 2 min/reverse/speed 1.

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use fresh spring asparagus for best results
  2. Toast the rice well for better flavor
  3. Keep the broth hot while adding to the rice
  4. Don't overcook the asparagus - it should remain slightly crisp
  5. Let risotto rest for 2 minutes before serving
  6. Save some asparagus tips for garnish
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