Description
A comforting risotto combining seasonal green asparagus with a creamy rice base, perfect for cozy evenings.
Ingredients
- 300 g Arborio or Carnaroli rice
- 400 g green asparagus, trimmed and cut into 3 cm pieces
- 1 small onion, finely diced
- 2 garlic cloves, finely chopped
- 1 liter vegetable broth, kept hot
- 120 ml dry white wine (optional)
- 40 g grated Parmesan or a halal-compatible hard cheese
- 40 g butter or plant-based alternative
- 2 tbsp olive oil
- Salt and freshly ground pepper
- Juice of half a lemon
- Fresh herbs (e.g., parsley or chives) for garnish
Instructions
- Prepare broth: Keep vegetable broth simmering on low heat.
- Cook asparagus: Blanch asparagus in boiling water for 2-3 minutes, then shock in ice water and set aside.
- Sauté base: Heat olive oil in a wide pot. Sauté onion and garlic over medium heat until translucent.
- Add rice: Stir in the rice and sauté for 1-2 minutes until the grains are slightly translucent.
- Add wine: If using wine, pour it in and stir until the liquid is mostly evaporated.
- Add broth: Gradually add hot broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding more, about 18-20 minutes.
- Mix in asparagus and butter: Just before the rice is done, fold in the blanched asparagus. Then stir in the butter and cheese, add lemon juice, and season to taste.
- Serve: Top with freshly ground pepper and chopped herbs. For added texture, consider a crispy topping or a simple side like garlic butter Hasselback potatoes.
Notes
Frequent stirring helps to release starch and create the typical creaminess. Keep broth hot to avoid interrupting the cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Italian