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Creamy risotto with fresh green asparagus, sprinkled with Parmesan, served Italian style
Spring Italian risotto with fresh vegetables

Asparagus risotto

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The herald of spring on a plate. The secret of asparagus risotto is the conscious use of the vegetable parts: we can make tasty stock from the woody ends, cook the stalks with the rice for creaminess, and add the tender tips only at the end so they remain crunchy and bright green. This is a play on textures.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Two saucepans (one for stock, one for risotto)
  • Sharp knife
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Sulphites (wine)

Instructions

1 ✓

Prepare the asparagus: wash it, snap off the woody ends (where it snaps is the border). Cut the stalks into cm pieces, set the tips aside.

Tip: Don't throw away the snapped woody ends! Boil them in the stock for 10 minutes, then strain – they have lots of flavour.
2 ✓

Sweat the onion in the oil and 20g of butter until translucent. Add the rice, toast for 2 minutes, then pour over the wine.

Tip: Thorough toasting ensures the rice stays 'al dente'.
3 ✓

Start adding the stock. After approx. 5-8 minutes add the chopped asparagus stalks (not the tips yet!).

Tip: The stalks need more time to soften than the tips, that's why we add them earlier.
4 ✓

Continue cooking and stirring. In the last 4-5 minutes stir in the asparagus tips too.

Tip: This way the tips just soften but don't fall apart, and keep their decorative value.
5 ✓

When the rice is done, pull off the heat. Stir in the remaining cold butter and Parmesan. Rest covered for 2 minutes.

Tip: During resting the flavours meld and the texture becomes perfect.

Recipe FAQ

Why did the asparagus turn bitter?
Green asparagus doesn't need peeling, but white asparagus does, otherwise the skin is bitter. If using green, just snap off the woody end.
How does the asparagus stay beautiful green?
Don't overcook it! Asparagus chlorophyll content turns greyish-brown from heat if cooked too long. That's why we add the tips to the dish at the end.

Ingredients

  • 300 g Risotto rice (Arborio)
  • 400 g Fresh green asparagus
  • 50 g Butter (cold)
  • 2 tbsp Olive oil
  • 1 whole Onion (finely chopped)
  • 100 ml Dry white wine
  • 1.2 l Vegetable stock (hot)
  • 50 g Parmesan cheese (grated)
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper