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image of asparagus risotto on a dark plate and napkin

Asparagus Risotto

Discover how to create a delightful asparagus risotto, a perfect Spring recipe and an essential for your Italian Easter table.

Equipment

  • Small Pan
  • colander
  • Chef Knife
  • Large wide pan
  • Food Processor
  • Spatula

Ingredients

  • 1 large bunch asparagus woody ends removed.
  • 2 tbsp cold butter
  • 1 medium onion very finely chopped
  • 400 grams arborio rice
  • 125 ml white wine
  • 1 litre hot chicken stock
  • 100 grams parmesan cheese finely grated
  • salt

Instructions

  • Bring a small pan of salted water to boil then blanch the asparagus for 2-3 minutes, then drain and refresh teh asparagus under cold water.
  • Cut off the asparagus tips and set as aside. Blend the remaining asparagus stems into a thick purée.
  • Heat 1 tbsp of butter in a large wide pan and sauté the onion for 5-6 minutes until soft and translucent. Do not allow to colour.
  • Add the arborio rice and allow the grains to toast for 3-4 minutes.
  • Add in the wine then stir until it has reduced by at least half.
  • Add in a ladle full of hot chicken stock, and stir continuously until the stock has been absorbed. Repeat this step for 10 minutes.
  • After 10 minutes, add the asparagus purée to the rice with a good pinch of salt and mix well then continue to add stock on ladleful at a time for another 10 minutes, or until the rice has a nice creamy bite.
  • Add the asparagus tips to the risotto and stir for 1-2 minutes.
  • Take the risotto of the heat and add a tbsp of butter, and stir well for 1-2 minutes off the heat until the butter has mixed into the risotto. Then add the parmesan cheese, stir for a minute or two until it has melted into he rice, then serve.

Notes

  1. Make sure your chicken stock is hot, otherwise it will stop the cooking process.
  2. It is important to add cold butter at the end.
  3. If you don't have a blender, cut the asparagus into small slices. It will still taste great.