Alright, food adventurers, brace yourselves! We’re diving into the Asparagus world once again, where tender greens meet creamy rice in a taste explosion that will make your taste buds do the happy dance. Get ready for a risotto ride that’s asparagus-tically awesome!
Ingredients:
- Carnaroli/Arborio rice;
- Asparagus;
- Extra virgin olive oil;
- Parmigiano Reggiano or Grana Padano;
- Salt;
- Shallot or onion;
- Black pepper.
Hold onto your taste buds, folks, we’re diving into the Asparagus Risotto adventure! Let’s roll with these steps:
- Asparagus, prepare for a splashy bath! Wash them thoroughly.
- It’s tip time! Chop off those asparagus crowns and set them aside, they are the stars of this show!
- Woody stems, step aside! Give them a trim and save them for later, they are not out of the risotto game just yet.
- Grab those remaining asparagus sticks and slice them into rounds. Remember, the thinner, the speedier they will cook. Get those circles grooving!
- Optional: boil the woody stems with a pinch of salt for 10 minutes. Or you can elevate the game with a veggie crew – celery, carrots, onions and boil Them for 30 if you’re feeling fancy and want a real vegetable broth.
- Optional: extra virgin olive oil slides in the pot, and in goes the shallot or onion. Lightly fry them until they become translucent.
- The rice joins the party! Toss it in, stir and toast it for a few seconds.
- Splash in some water or that veggie broth you prepared earlier and let those asparagus rounds dive in.
- Here’s the golden rule: stir, stir, stir! And if things start feeling a bit dry and the rice is still undercooked, don’t panic! Add some more hot water or broth. But hold up, only if absolutely necessary, we are not aiming for a soggy surprise party here. Keep that risotto rhythm alive!
- Halfway through cooking, bring in the asparagus crown jewels (those tips!). They’re the heroes that arrive fashionably late to steal the show.
- Ding ding! Risotto’s reached that “heck yeah” point of creamy perfection. Get that pot off the heat, and here comes the cheesy guest of honor, aged and grated (Parmigiano Reggiano or Grana Padano). Give it a good stir to incorporate the cheese.
- Optional: add a dash of black pepper because why not spice things up?
- Now, the grand finale: plate it and sprinkle some extra cheese.
Ready to serve up a masterpiece? Dig in and let the flavor fiesta begin!
Additional Tips:
- Add the stock gradually and as needed;
- Keep the heat at medium-low;
Asparagus Risotto
Print RecipeIngredients
- 300g - Carnaroli or arborio rice
- 500g - Asparagus
- 1 - Shallot or small onion (optional);
- Just enough - Extra virgin olive oil
- 1 - Pinch of salt
- 1 - Pinch of black pepper
- 50g - Grated aged cheese (Parmigiano Regiano or Grana Padano)
Instructions
1. Wash the asparagus;
2. Cut the asparagus tips and set them aside;
3. Cut the woody stem of the asparagus and set them aside;
4. Cut the rest of the asparagus into rounds and remember the thinner, the faster they will cook;
5. Optional: prepare a broth by boiling the woody stem with a pinch of salt for about 10 minutes (if you want to go the extra mile add some celery, carrots and onions and boil for half an hour);
6. Optional: pour some extra virgin olive oil in a pot and add the shallot or onion and lightly fry them (until they become translucent);
7. Throw in the rice, stir and toast it for a few seconds;
8. Add water (or the vegetable broth you prepared) with the asparagus rounds;
9. Remember to stir often and to add water as needed, if needed;
10. Halfway through cooking add the asparagus tips;
11. When the desired consistency is reached remove the risotto from the heat, throw some grated aged cheese (Parmigiano Reggiano or Grana Padano) stir and set aside for a few minutes
12. Optional if you like it you can also add some grinded black pepper;
13. Time to plate, sprinkle some additional grated cheese and serve.
Additional tips:
Add the stock gradually and as needed keep the heat at medium-low;
