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Risotto agli asparagi
Asparagus risotto
Risotto agli asparagi: Veneto spring risotto with asparagus stalks and tips
In April and May the town of Bassano del Grappa celebrates its white asparagus, and all over the Veneto green and white spears turn up in risotto. The stalks are cooked into the rice so their flavour runs through every grain, and the tender tips are added at the end so they stay bright and crisp. It is a light spring Sunday lunch, often followed by grilled fish. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Alcohol is used here: white wine, which you can replace with broth and a squeeze of lemon. Chef's tip: simmer the woody ends in the broth for 15 minutes before you start; they add a lot of asparagus flavour for free.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb green or white asparagus
- 5 ½ cups vegetable brothlow-salt
- 1 ¾ oz butterdivided
- 1 small onion or 2 shallotsfinely chopped
- 11 ½ oz Carnaroli or Vialone Nano rice
- ¼ cup dry white wineor a squeeze of lemon and extra broth
- 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheesegrated
- ½ tsp salt
- ½ tsp black pepper
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Method
0/5 doneStep 1: Snap the woody ends off 1 ⅛ lb green or white asparagus and simmer them in 5 ½ cups vegetable broth for 15 minutes, then lift them out and keep the broth simmering. Cut off the tips and set aside; slice the stalks into 1 cm pieces.
15 minStep 2: Melt half of ⅞ oz butter in a heavy pan and cook 1 small onion or 2 shallots for 5 minutes, until soft. Add the sliced stalks and cook for 2 minutes.
7 minStep 3: Stir in 11 ½ oz Carnaroli or Vialone Nano rice for 2 minutes, then pour in ¼ cup dry white wine and stir until it has evaporated. The alcohol cooks off; use lemon and broth instead if you prefer.
3 minStep 4: Add the hot broth a ladle at a time, stirring, for about 15 minutes. Add the asparagus tips and keep cooking for 3–4 minutes more, until the rice is tender with a slight bite and the tips are bright green. Common mistake: adding the tips at the start; they go grey and mushy.
19 minStep 5: Off the heat, beat in the rest of the butter and 2 ⅛ oz Parmigiano Reggiano or a vegetarian hard cheese with a splash of broth. Season with ½ tsp salt and ½ tsp black pepper, rest for 2 minutes and serve.
2 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 15 g
- Carbs
- 66 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does risotto agli asparagi take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of small onion or 2 shallots?
- Half an onion per 2 shallots.
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