Risotto with asparagus, step by step recipe

[Debby]

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Risotto with asparagus, step by step recipe



The asparagus risotto it is a very versatile and genuine first course, suitable for serving during informal and formal dinners, with a creamy and enveloping consistency. The preparation is very simple, with some tricks on cleaning the asparagus, one of the most aromatic spring vegetables and rich in vitamins and mineral salts, ideal for bringing many benefits to the body. The trick to make asparagus risotto really very creamy and velvety it is blending a part of the asparagus, as well as creaming at the end with parmesan and cold butter from the fridge. In the case of our recipe, there is also an initial preparation of a light broth, as an alternative to vegetable broth. And if asparagus is your passion and you are looking for a tasty way to eat it with pasta, try our baked pasta with asparagus and taleggio cheese!

Ingredients for 4 people

• Asparagus: 500 g
• Risotto rice: 300 g
• Onion: 1
• Extra virgin olive oil: 3 tbsp
• Butter: 40g
• White wine: 30ml
• Salt to taste
• Parmesan: 50g
• Cold butter for creaming: 30 g
• Celery: 1 rib
• Water: 2 litres

• Preparation: 1 hour
• Cooking: 40 minutes
• Total: 1 hour, 40 minutes
• Calories: 365 kcal/person

METHOD

1

To prepare risotto with asparagus, start with the preparation of a light vegetable broth.


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