Soft and Creamy Asparagus Risotto

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Hello Friends,

Today, soon spring, I thought, well, let’s cook a fresh dish, soft and creamy.  So as first recipe, I want to share with you something from my ‘old country’ where I was born, the beautiful Piedmont…the real Italian Risotto agli Asparagi!!!

Ingredients: yield 4 servings

  • 2 cups of Arborio Rice
  • 8 to 9 Cups of vegetable broth or chicken broth
  • ¾ scallions chopped or 1 medium onion
  • 2 bay leaves, Italian parseley
  • Half of asparagus bunch, cooked and cut into ¾ inches pieces
  • ½ a cup of dry white wine, at temperature
  • 2 tablespoon of butter
  • 2 tablespoon of olive oil
  • ½ of a cup of grated parmesan or pecorino mixed
  • salt and pepper, a sprinkle of grated nutmeg

How you make it:

I generally use 3 saucepans, one for the broth, one for the asparagus and herbs and one for the risotto.

  • Bring to heat the broth, reserve , then in a small saucepan, add 1 tbs. of olive oil, 1 scallion chopped; let them be translucent, add the asparagus, a pinch of salt and pepper, stir and when the asparagus start to be tender, add a small ladle of broth, bay leaves and chopped Italian parsley. Cover, reduce heat to low and let it simmer about 5 to 7 minutes. Set aside, uncover.
  • On a wide heavy saucepan, melt the remaining butter with the olive oil over medium heat, add 3 chopped scallions, let them be translucent, about 4/5 minutes. Add the rice and stir, let it cook about 4 minutes until the rice grains are translucent too.
  • This is the delicate part!! do not let to burn or to brown the grains! Add all the white wine and cover with one of 2 ladles of broth, just enough to cover the rice on the top. Stir and reduce the heat to low, let it cook uncovered till first liquid is absorbed.
  • Check your risotto,time to time and when the liquid it’s absorbed add some more liquid, in the same way. Arborio rice should cook in 17 to 20 minutes. Do not let it dry, it has to it cook equally all over (see picture). After 15 minutes, I taste my risotto, checking the tenderness. Your Risotto should be tender but slightly crunchy and creamy, more on the soupy side, not dry.
  • 2 to 3 minutes before is done, add the asparagus/scallions mix, stir, salt and pepper to taste. Sprinkle with nutmeg. Remove from the heat, add the parmesan, or parmesan mixed with pecorino and/or pieces of taleggio to make it creamier or tastier. This moment is called ‘mantecare il risotto‘. In Italy, we let it stand with the warm cheese melting, all flavors are coming together.
  • Serve it now, it will be creamy and delizioso! as a main dish or as side dish with a lemony grilled cod or an herby chicken breast. Enjoy!!!Now that we did the cooking, I would be so happy to have your comments, ideas…

    > Recipes Tips, suggestions and small stories

    All the other VERY ITALIAN RECIPES >

    0 comments on “Soft and Creamy Asparagus Risotto

    1. Christer Idhammar on said:

      Great risooto recipe and I love your short stories

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