I used to make risotto with wild asparagus. It was tasty, but wild asparagus can be a bit bitter. When wild asparagus are replaced with garden asparagus, they taste mild and go well as a side dish to any meat or fish.
Asparagus Risotto is made in pretty much the same way as any other type of risotto. The secret is in adding ladle by ladle of boiling broth and stirring in between. In that way rice releases starch and risotto becomes creamy. It is a good idea to finish risotto with a knob of butter and a little bit of cream for extra richness.
Asparagus Risotto is a quick dish to celebrate the beginning of warm spring time.
- 1 Tbsp olive oil
- 1 medium onion finely chopped
- 1 cup asparagus cut into 1 inch pieces, about 1/2 lb
- 1 cup rice arborio or carnaroli
- 1/4 cup white wine
- 3 cups boiling vegetable broth
- 1 Tbsp butter
- 1 Tbsp cream
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Saute onion in olive oil for s 2 minutes. Add asparagus and continue frying for about 2 more minutes.
Add the rice and stir until well coated. Add white wine and stir until alcohol evaporates.
Add about 1 ladle of hot vegetable broth to the rice, stirring until absorbed. Continue adding the stock in 1/2 cup increments, stirring after each addition until the broth has been absorbed. Season with salt and pepper to taste.
When rice is done, add butter, cream and about 1 Tbsp grated Parmesan cheese. Serve with remaining cheese.