Risotto agli Asparagi / Risotto with asparagus

Risotto agli Asparagi / Risotto with asparagus

Asparagus is mentioned as a delicacy since the time of the ancient Romans. We can therefore imagine how many recipes have evolved about an ingredient that has had a long history and which is always very appreciated by gourmets.


Little tip: Never use low-quality wine for cooking, you only get low-quality food. Use the same wine that you will drink at meals.

For 4 portions

Ingredients for Risotto with Asparagus:

  • a large pot
  • 450g of green Asparagus
  • 350g Riso tipo Arborio (Arborio rice)
  • 100g grated Parmigiano Reggiano
  • a glass of good quality white wine
  • 1 onion
  • 50 g butter
  • salt according to taste

Ingredients for the vegetable broth:

  • 1 pot
  • 2 liters of water
  • 1 medium potato
  • 1 onion
  • a handfull of fresh parsely
  • 2 carrots
  • 1 celery
  • salt according to taste

Ingredients for the final dish:

  • a serving plate
  • a handfull of Parmigiano Reggiano
  • a pinch of ground black pepper (according to taste)



To make the vegetable broth:

  1. Add the water in a pot and put it on the heat to medium flame
  2. add the peeled onion cut in half and the handfull of fresh parsely
  3. add the carrots, add the peeled potato and the celery, add salt according to taste
  4. cover with the lid and let boiling gently for at least 25 minutes and keep it hot

To cook the Risotto with Asparagus:

  1. put half of butter (25g) in the large pot at medium flame.
  2. In the meantime prepare the asparagus, removing the hardest base of the stem
  3. separate the stem from the head of the asparagus and keep them for later
  4. peel and cut the stems finely and add to the pot
  5. add the peeled and chopped onion
  6. sauté for few minutes, stirring occasionally
  7. add the Arborio rice
  8. sautè for 1-3 minutes, stirring frequently. In Italy we call this step “tostatura”: when the browned butter with onion will cover every single grain of rice with a golden patina grease and help the rice to release the starch necessary for the typical creamy consistency. 😉
  9. add ½ glass of wine and let evaporate stirring frequently
  10. 🙂  meanwhile drink the other half of the glass of wine and enjoy!  🙂
  11. add part of the hot vegetable broth and stirring frequently, add more broth when the rice becomes dry. If the vegetable broth is not enough add hot water
  12. – don’t cover it – and let cook for 15 minutes at medium flame, stirring frequently
  13. halfway through cooking add the asparagus heads
  14. when ready, turn off the flame and remove the pot from the stove that is still hot
  15. add the butter and the grated Parmigiano Reggiano and mix gently. In Italy we call this step “mantecare”. 😉
  16. Now you can see that the rice and the asparagus are melting together, that mean you made e good job! 🙂
  17. let stand for 5 minutes

To make the final dish:

  1. Put the Risotto with Asparagus in the serving plate
  2. add the handfull of greated Parmigiano Reggiano and the pinch of ground black pepper (according to taste)

Recommended drink: Vermentino white wine served cold


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