Risotto Agli Asparagi
Asparagus Risotto RecipeRisotto agli Asparagi is a classic Italian dish that's irresistibly delicious - creamy Arborio rice, vibrant asparagus, rich Parmesan, zesty lemon, and fresh parsley!Risotto agli Asparagi - simple ingredients, incredible flavor, and a dish that screams springtime - is utterly satisfying to make and that's what Italian cooking is all about. Stirring the pot, watching the rice turn creamy, and soaking in those rich, cozy aromas - it’s the kind of cooking that feels as good as it tastes. This Risotto agli Asparagi recipe is really easy and SO insanely delicious!
Ingredients
- 5 sprigs parsley
- 120 ml white wine
- 50 g shallot
- 1 clove garlic
- 250 g asparagus
- 1 l broth
- 1/2 piece lemon
- 30 g butter
- 45 ml olive oil
- 1 pinch seasalt
- 1 pinch pepper
- 45 g parmesan cheese
- 200 g risotto rice - Arborio
Instructions
- Start by trimming the woody ends of the asparagus. Slice the stalks into about 1/2" (1 cm) pieces and keep the tender tips whole - they'll be added at the end for maximum color and texture.Finely chop the shallot, parsley and garlic. Wash the lemon thoroughly, dry and zest it with a Microplane, then juice it.
- Heat the vegetable broth until it’s just simmering. Blanch the asparagus pieces (tips and stalks) in the warm broth for about 2 minutes. Remove with a slotted spoon and set aside. Keep the asparagus infused broth warm for later use.
- Heat the olive oil in a wide, deep pan over medium heat. Add the shallots and garlic and cook for about 2-3 minutes or until translucent and fragrant.
- Add the Arborio rice to the pan and stir to coat it in the oil. Let it toast for 1-2 minutes, stirring frequently, until the grains are slightly translucent around the edges.
- Pour in the wine and stir the rice around a bit until the wine evaporates. This adds a wonderful depth to the risotto.
- Now, it’s time to start adding the warm broth in steps, one ladle at a time, stirring occasionally. Let each ladleful absorb into the rice before adding the next. This process will take about 18-20 minutes, and the rice should be creamy and tender but with a slight bite - al dente. You’ll probably have a bit of broth left over, no worries, this might come in handy at the end if your risotto isn’t creamy enough.
- When the rice is done, stir in the blanched asparagus stalks. Let them warm through for a couple of minutes. This gives the risotto that extra asparagus flavor but preserves their bright green color.
- Remove the pan from the heat. Carefully stir in the butter, grated Parmigiano cheese, and the asparagus heads - keep some heads aside for the presentation later. Let it rest for a minute to achieve a smooth, silky texture.Add in the lemon zest, juice and chopped parsley. Season with sea salt and freshly ground black pepper. The risotto should now be super creamy when you stir it around. If it still seems a bit dry, stir in an extra ladle of the leftover broth.
- Serve your Risotto agli Asparagi right away while it’s hot, topped with some asparagus heads, a sprinkle of Parmigiano, fresh parsley and a bit of lemon zest.
Notes
- Italian Parsley: Parsley adds freshness and extra color.
- White Wine: We prefer a dry white wine like Sauvignon Blanc or a Pino Grigio. Tip: buy extra to enjoy with your Risotto agli Asparagi!
- Shallot: Milder and sweeter than regular onions, shallots are perfect for risotto. They melt into the dish, creating a subtle, aromatic base.
- Garlic: You just want to give it a gentle hint of garlic.
- Asparagus: Choose a bunch with bright, firm tips & fresh, moist ends - avoid anything dried or wrinkled.
- Broth: Use good-quality vegetable broth. The flavor of your risotto depends on this, so go for something you really like.
- Lemon: A splash of fresh lemon juice and a sprinkle of zest brightens up the dish.
- Butter: A little butter at the end gives your risotto that luxurious, velvety finish. Don’t skip it - it’s the secret to a creamy risotto!
- Olive Oil: A mild and fruity extra virgin olive oil works best in this recipe.
- Salt & Pepper: Sea salt and freshly ground black pepper
- Parmesan Cheese (Parmigiano Reggiano): Freshly grated Parmigiano is a must. Its nutty, salty flavor ties everything together and makes the risotto extra creamy.
- Risotto Rice: For a proper risotto, you’ll need Arborio rice. It’s different from regular rice because it’s packed with surface starch that thickens the broth as it cooks, giving risotto that signature creamy texture we all love.
Nutrition
Calories: 432.09kcal | Carbohydrates: 50.04g | Protein: 9.28g | Fat: 19.66g | Saturated Fat: 7.22g | Polyunsaturated Fat: 1.49g | Monounsaturated Fat: 10.01g | Trans Fat: 0.24g | Cholesterol: 23.77mg | Sodium: 1237.51mg | Potassium: 268.76mg | Fiber: 3.55g | Sugar: 5.01g | Vitamin A: 1385.69IU | Vitamin C: 13.55mg | Calcium: 165.67mg | Iron: 4.01mg