Wednesday, June 19 2024

Perfect for an intimate dinner at home or as an elegant centerpiece for a special occasion, asparagus risotto combines the comforting creaminess of Arborio rice with the earthy sweetness of asparagus, all elevated by the subtle flavor of Parmigiano Reggiano cheese and the aroma of garlic and onion.

This classic Italian dish is made even more accessible with easy-to-follow instructions and familiar ingredients adapted from American cuisine.


 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 cup Arborio rice
  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup dry white wine
  • Salt and black pepper to taste
  • 1/4 teaspoon dried thyme (optional)

 

METHOD:

Prepare the asparagus: Remove the hard ends of the asparagus and cut it into one-inch pieces, leaving the tips intact. Set aside.

Prepare the broth: In a saucepan, heat the vegetable broth over medium heat until simmering. Reduce the heat to low to keep it hot.

Sauté the onion and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent, about 3-4 minutes.

Add the rice: Stir in the Arborio rice and cook for 1-2 minutes until the grains are well coated in the oil and slightly translucent.

Deglaze with wine: Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.

Begin adding the broth: Begin adding the hot vegetable broth to the rice, one ladleful at a time, stirring often. Allow the rice to absorb most of the broth before adding more. Continue this process until the rice is cooked al dente, about 18 to 20 minutes.

Add the asparagus: About halfway through cooking the rice, add the chopped asparagus stalks to the pan, saving the tips for later. Continue cooking until the rice is almost tender.

Finish the risotto: Once the rice is almost cooked, add the asparagus tips to the pan and cook for another 3-4 minutes, or until the asparagus is tender but still green. Add the butter, grated Parmesan cheese, and dried thyme (if using). Season with salt and black pepper to taste.

Serve: Remove the pan from the heat and let the risotto rest for a minute or two. Serve the risotto hot, garnished with more grated Parmesan cheese and a sprinkling of black pepper, if desired.

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