The theme for Monday posts in April is Asparagus.
It’s asparagus season and we eat a lot of it for the 5 or 6 weeks it’s available.
We eat green, purple, purple-tipped white, and big, fat white. We love it all.
However, the different types of asparagus are cooked differently. If you try to cook fat white asparagus like fat green asparagus you will be disappointed.
I have done a primer here on Asparagus. It’s after the recipe.
This risotto has 2 other spring favorites: green garlic and snow peas. I used thin, white violet-tipped asparagus along with the green.
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Asparagus & Snow Pea Risotto
Asparagus, snow peas, green garlic – spring in a bowl!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 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 tbs butter
- 3oz (90gr) thin green asparagus, trimmed, cut into 1.5″ (7cm) lengths
- 3oz (90gr) thin violet asparagus, trimmed, cut into 1.5″ (7cm) lengths
- 3oz (90gr) snow peas (mangetout), trimmed, cut in half if large
- 4 green garlic, trimmed, thickly sliced
- 4 slices (3.5oz, 100gr) dry-cured ham, like Prosciutto, chopped
- 2 tsp olive oil
- 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
- Heat broth and keep hot over low heat.
- In medium sauce pan heat butter.
- 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 stir. (No need to stir constantly but do stir from time to time.)
- Start Condimenti (see below)
- When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- 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 broth is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- Add the Parmesan, Condimenti, stir well, spoon into a bowl and serve immediately.
- Heat oil in a medium skillet.
- Add green garlic, ham, asparagus and sauté until ham is crisp and asparagus tender, about 10 minutes.
- Add snow peas, stir well, and heat through.
- Turn off heat, and cover to keep warm until needed.
Use green & white asparagus or all of either. I prefer asparagus about as think as my index finger for this.
When ready the risotto will be thick but not stiff – it will not hold it’s shape on a plate. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.
- Serving Size: 1/2 recipe
- Calories: 553
- Sugar: 6.1 g
- Sodium: 1904.4 mg
- Fat: 18.8 g
- Saturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 59.2 g
- Fiber: 3.3 g
- Protein: 26.3 g
- Cholesterol: 57 mg
Keywords: asparagus, risotto, green garlic, snow peas
For a spring classic: Risi e Bisi (Risotto with Peas).