Asparagus risotto
User Reviews
5.0
6 reviews
Excellent
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Course
Main Course
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Cuisine
Italian
Asparagus risotto
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This asparagus risotto recipe is made with fresh asparagus, onions, garlic, wine, broth, cream, parmesan cheese and truffle oil.
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Ingredients
- 1 large bunch of asparagus washed and trimmed
- 2 cups uncooked Arborio rice
- 1 tbs butter
- 1 cup finely chopped white onion about ½ onion
- 2 garlic cloves minced
- ¾ cup white wine
- 4 cups broth
- ¼ cup heavy cream
- ½ cup grated parmesan
- salt and pepper to taste
- Olive oil or white truffle oil to drizzle
- Additional grated parmesan 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
5.0
6 reviews
Excellent
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