This combines two of my favorite foods: asparagus & risotto.
In Italy this would be served as ‘primo piatto’ or first course…. after the starter (antipasto) and before the meat or fish (secondo piatto).
We usually have it with the meat or fish, as a side dish.
If there’s any leftover (rare) it becomes a ‘fridge course’ (standing in the open door of the fridge with a fork, quickly eating before being discovered.)
It’s a spring ritual….
Click here to Pin Asparagus RisottoPrint
This is an easy, spring risotto with the asparagus cooked with the rice. In Italy, risotto is served in a flattish bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 6oz (175gr) asparagus, trimmed, roll cut to 1 1/2″ (3cm) length
- 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 cups plus 2 tbs (17oz, 500ml) chicken broth
- 1 small onion or half of large one, chopped
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
- Heat chicken broth and keep hot over low heat.
- In medium sauce pan heat butter.
- Add onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of broth and all of the asparagus, except tips, and stir.
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 2 ‘1/3 cups’ are added put in the asparagus tips.
- Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate.
- Add the Parmesan, stir, spoon into a bowl and serve immediately.
To roll cut: slice at an angle, do 1/4 turn and slice at same angle, repeat. This gives an interesting shape with lots of surface for faster cooking.
Risotto does not need to be stirred constantly. Remove from heat when there is still visible liquid. By the time it’s on the table it will be perfect. That is what makes it creamy.
- Serving Size: 1/2 recipe
- Calories: 521
- Sugar: 2.3 g
- Sodium: 614.8 mg
- Fat: 17.4 g
- Saturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 56.7 g
- Fiber: 1.8 g
- Protein: 24.8 g
- Cholesterol: 107.5 mg
Keywords: asparagus, risotto
I did something stupid the other day.
Well…. Actually, I did something smart that had a ridiculous result.
We went to the market on Monday and bought too much asparagus, as usual.
Back when I was young and conscientious I would trim a small amount off the ends of the asparagus and stand it up in a bowl of water in the fridge.
When someone-who-shall-remain-nameless buys asparagus there isn’t enough room in the fridge to do that.
The new routine is to wrap a damp paper towel around the ends – if I think of it, which I usually don’t.
On Wed. I noticed that the last batch of white asparagus was looking a little sad. I grabbed it, put it in a big coffee mug (it was thin white asparagus), added water and put it back in the fridge.
Last night I got it out to cook.
Except I couldn’t get it out of the mug.
It had expended and was firmly ensconced in the mug.
It’s white asparagus, so it’s brittle. I worked at it for about 20 minutes.
4 tips broke off to reward my efforts, but it’s still firmly lodged in the mug.
I managed to get a knife in to cut the thin string that had been holding the bunch together. I pulled the string out but the asparagus won’t budge.
I dumped the water (what was left) out and put it back in the fridge. Maybe it will shrink….
I’ll try again tonight.
In all of my years of buying, storing, and cooking asparagus, this is a first.
Someone thinks it’s hilarious.
He won’t think it’s so funny when he gets broccoli for dinner.