Sparagus risotto

This asparagus risotto recipe is very simple and requires few ingredients. It is a tasty spring dish perfect for any occasion and has an intense flavor.

• 500 g asparagus
• 250 g Carnaroli rice
• 1 liter of vegetable stock
•  1/2 onion
•  50 Grana Padano cheese, grated
• extra virgin olive oil
• salt

First clean the asparagus by removing the hard part of the stalk.
Wash the asparagus under the tap to remove any remaining dirt and cut them into rounds. Cut the asparagus into slices.
In a high frying pan, put the extra virgin olive oil and the finely chopped onion in small pieces. into small pieces.
Let it brown and add the asparagus cut into slices.
Season with salt, add a ladle of vegetable stock and cook for 6-7 minutes over high heat.
Remove the cooked asparagus with a slotted spoon and transfer some of it to the immersion blender; leave the sliced asparagus on a plate, as they will be added to the risotto at the end of cooking.
Grind with the blender and reserve the asparagus cream.
In the pot where you cooked the asparagus, put the rice and toast it.
Add a little vegetable stock and continue stirring until the risotto is cooked.
Add the asparagus cream, the chopped asparagus, a pinch of Grana cheese and stir quickly.
Remove the risotto with asparagus cream from the heat and let it stand for 5 minutes.
Serve the asparagus risotto and enjoy with some glass of wine by Amarticos!

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