Asparagus Risotto

This vegetable risotto is a true explosion of flavor! It is prepared with an asparagus base and enriched with asparagus puree and sautéed asparagus tips, which add the final touch. The rich asparagus flavor can be enhanced with the addition of lemon juice and grated lemon zest, which provide a delicate lemon aroma and a touch of freshness.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 700 g Asparagus, fresh

  • 1 pinch Baking powder

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 300 g Rice, white, long grain, cooked

  • 200 ml Alcohol, Wine, White

  • 70 g Butter, unsalted

  • 50 g Cheese, Parmesan, grated

  • pieces Lemon zest, fresh

  • pieces Salt, table

Steps

  1. Snap or cut off the woody ends of the asparagus and place them in a pot. Add a liter of water and a pinch of salt. Bring to a boil, then simmer over moderate heat for 30-40 minutes to create the base that will be used to cook the risotto. Strain the cooked base and keep it warm over low heat.

  2. About 10 minutes before the base is done, peel and finely chop the onion and garlic separately. Heat oil in a large pan. Add the chopped onion and sauté until translucent. Add the garlic and a pinch of salt, and sauté for 1-2 minutes (until the garlic becomes fragrant).

  3. Add the rice and quickly sauté until it becomes translucent, then pour in the white wine. Cook while stirring until the wine has completely evaporated.

  4. Gradually start adding the hot broth to the rice. Cook over medium-low heat, adding the broth one ladle at a time. Each time you add a ladle of hot broth, stir the rice well to release the starch, which will create a creamy texture for the risotto.

  5. While the rice is cooking, prepare the asparagus. First, cut off the tips (about 5 centimeters) and set them aside for later. Roughly chop the stalks. Cook them in salted water with a pinch of baking soda for about 5 minutes until they soften.

  6. Drain the cooked asparagus, reserving a little of the cooking liquid. Blend the liquid and asparagus with an immersion blender until smooth.

  7. When the risotto is already creamy but the rice is still slightly firm, stir in the asparagus puree. Season the risotto with pepper and salt to taste, and for freshness, optionally add a little lemon juice and finely grated zest. Stir in most of the butter (reserve a piece for sautéing the tips) and grated Parmesan. Cover the pan with a lid and let the risotto rest for 5 minutes.

  8. Meanwhile, melt the reserved piece of butter in a clean pan and sauté the asparagus tips, lightly seasoning them with salt and pepper.

  9. Serve the risotto on plates. Garnish with the sautéed tips and optionally sprinkle some more Parmesan on top. Serve warm.

Nutrition Information (Per 100g)

  • Calories: 117.31 kcal
  • Fat: 6.99 g
    • Saturated Fat: 3.5 g
  • Carbohydrates: 9.79 g
    • Sugars: 0.85 g
  • Protein: 3.19 g
  • Fiber: 1.17 g