Asparagus risotto
User Reviews
5
6 reviews
Excellent
-
Course
Main Course
-
Cuisine
Italian
Asparagus risotto
Report
This asparagus risotto recipe is made with fresh asparagus, onions, garlic, wine, broth, cream, parmesan cheese and truffle oil.
Share:
Ingredients
- 1 asparagus washed and trimmed, large bunch
- 2 cups arborio rice uncooked
- 1 tbs butter
- 1 cup onion about ½ onion, finely chopped; white onion
- 2 garlic minced, cloves
- ¾ cup white wine
- 4 cups broth
- ¼ cup heavy cream
- ½ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- olive oil or white truffle oil, to drizzle
- Parmesan Cheese additional, grated, to serve
Instructions
- Place the asparagus in boiling water and boil for 2-3 minutes
- Drain and place in ice water to stop cooking and to help lock in the bright green color
- Cut the asparagus into small pieces, save the tips separately.
- Puree the asparagus pieces with ½ cup of water and strain the puree.
- Warm the broth in a medium sized pan, keep it simmering as it needs to be warm when it is added to the rice.
- In a pan heat the butter, then sauté the onions and garlic until soft.
- Add the Arborio rice and stir until coated with butter.
- Stir in the wine, cook until the wine is reduced.
- Add 1 cup of the warm broth, stir regularly and cook until the broth has reduced.
- Add another cup of broth and continue the same process until all the broth is used and the rice starts to get tender, about 20-25 minutes.
- Add the asparagus puree and the cream, stir well and cook for another 3-5 minutes.
- Add grated parmesan and asparagus tips, stir well.
- Serve sprinkled with additional parmesan cheese and drizzled with the olive oil or white truffle oil.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
