Asparagus risotto is a true celebration of spring’s delicate flavors, bringing together the earthy essence of asparagus with the creamy richness of risotto.
This dish, deeply rooted in Italian culinary tradition, is a perfect balance of texture and taste—tender yet firm rice enveloped in a velvety sauce, elevated by the freshness of asparagus and the subtle depth of white wine. Whether enjoyed as a comforting weeknight meal or an elegant dinner party entrée, asparagus risotto embodies simplicity and sophistication in every spoonful.
Ingredients:
200 g Risotto rice (arborio or carnaroli)
1 onion
1 clove of garlic (whole)
1 glass of white wine (chardonnay)
800 ml of vegetable soup
1 tablespoon of butter
1 tablespoon of parmesan cheese
Olive oil
1 bunch of asparagus (white and/or green)
Preparation
Peel the aspargus thoroughly and cook the peels in vegetable soup. Cook the asparagus in a separate pot with salt and sugar until they are firm to bite (bissfest).
Drain the peels from the soup – this will the soup for the risotto
Chop the onion and braise it in olive oil and butter, add the rice and cook with the onions for a short period. Add the wine and let it simmer, add the vegetable (asparagus) soup and stir constantly, so that the rice will not stick in the pot. After approx. 20 min (rice should be „al dente“) take the pot from the heat, add parmesan, butter and cooked asparagus – do not cook anymore.
You can decorate the risotto with fried green asparagus.
Recipe by: www.visitgraz.com
