Asparagus risotto is the perfect dish to welcome spring to our tables. Its delicate but distinctive taste will make you come back to this recipe again and again.
Today it was an incredibly sunny day and despite it was already five o’clock, we took our bikes out for a spin. We cycled across the green parks of west London admiring the first blooms and breathing the sweet smell of elderflowers. As we moved from one park to another, and then another, and then another again, the warm hug of the sun made me forget all the thoughts and worries of the day.
As I am always hungry, while still biking, I started to think of our dinner and imagine something to celebrate such a perfect late afternoon.
A creamy risotto came to mind, something quick but special at the same time.
As we passed by our corner shop, I saw a bunch of smiling asparagus and my heart rejoiced! It’s finally spring again.
I bought two bunches, cheerfully trotted back home, and opened a bottle of white wine as soon as we arrived.
I recorded a video while cooking hoping to share this happy moment and simple recipe with you.
Traditionally, you should first steam the asparagus stalks separately and then add them to the risotto. However, as I am not a fan of dishwashing, I transformed this risotto into a one-pot recipe. Two steps are essential to have a tender but not overcooked asparagus.
First, cut the tips of the asparagus while slicing the rest of the stalks into rounds. Second, cook the asparagus stalks and tips over high heat with one or two spoons of boiling water to steam them directly from the pan. Always be gentle while stirring your risotto so as not to break the beautiful asparagus’ tips.
Asparagus Risotto
Course: MainDifficulty: Easy2
servings10
minutes25
minutesAsparagus risotto is the perfect dish to welcome spring to our tables. Its delicate but distinctive taste will make you come back to this recipe again and again.
Ingredients
1 big onion or 2 small ones
500 g asparagus
250 g Arborio or Carnaroli rice
1 glass of white wine
1 vegetable stock cube
1 l boiling water
30 g grated Parmesan or Grana Padano cheese
Salt to taste
Method
- Finely chop the onions
- Prepare the asparagus: snap the woody ends off, cut the tips off, slice the rest of the stalks into rounds.
- Heat the oil in a pan and brown the onions stirring often for around 5 – 10 minutes.
- Add the asparagus, both stalks, and tips, and cook for 5 minutes adding one or two spoons of boiling water so to steam them. Take out a few tips now so you can use them later for decoration.
- Add the rice and gently toast it for 2 minutes. Stir in continuously.
- When the rice is semi-transparent, it’s time to turn up the heat and add a glass of wine. Let it evaporate completely.
- Reduce the heat, continue to stir, and slowly add in the broth.
- Risotto is incredibly needy, never leave it alone, continue to stir for around 15 minutes while adding the broth until it is fully absorbed.
- Taste the rice and season if needed. Risotto is ready when it’s creamy, but you can still feel each grain.
- Add a generous amount of grated Parmesan cheese and stir.
- Serve immediately, decorate with the asparagus tips and more Parmesan cheese – one can never have enough cheese.
Recipe Video
Notes
- If you want to omit wine, add half a glass of broth instead.
- Make sure to not overcook the risotto. When you try it, the rice needs to feel with a slight bite to it. You should still see and taste every single grain.
- Don’t worry if the risotto is too liquid when you turn off the stove. The heat will continue to cook the rice even when it’s on a plate forming a nice cream.
I think asparagus is a synonymous of spring – what other vegetables remind you of this season?
