Asparagus Risotto

Name: Asparagus Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: Asparagus green: 1 kg; Vegetable stock: 1,2 l; Onion: 1; Garlic: 2 cloves of; Risotto rice: 1 cup; Extra Virgin olive oil: 4 tbsp; White wine: 60 ml; Salt: to taste

Features:

Cuisine:

Italian

50 min
Medium

Ingredients

1 kg Asparagus green
2 пучка
1,2 l Vegetable stock
1 Onion
2 cloves of Garlic
1 cup Risotto rice
4 tbsp Extra Virgin olive oil
60 ml White wine
to taste Salt

Directions

Asparagus risotto is a bright seasonal dish. The recipe makes very rich, appealing, delicious and subtle risotto. Here I’m also sharing with you a tip on how to keep risotto vibrant green!

Try it! This is a very cool dish!

I suggest you prepare risotto with olive oil, without parmesan and butter, to keep all attention to asparagus. This is why the dish is so subtle and vegan- and vegetarian-friendly.

Bon appetite!

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Steps

1 Done 10 min	BLEND ASPARAGUS Wash the asparagus. Remove the woody ends. Cut off the first 3-4 cm of the tips and set aside. Cut the remaining stalks into 2-3 cm lengths. Simmer until soft but sill green. Try not to overcook, otherwise risotto will be brownish. Remove with a slotted spoon and transfer to a blender jar. Add some asparagus liquid (1/4 cup) and blend until smooth (at least 2 min). Add some more liquid, if needed.
2 Done 2 min	COOK ASPARAGUS TOPS Cook the asparagus tops in the same pot until half-cooked. Then remove with a slotted spoon to a bowl filled with ice water to stop the cooking process and keep their color vibrant and bright green. When their temperature drops, drain the water and set aside. Don’t discard the asparagus liquid, you may need it later.
3 Done 5 min	Cut the onion into small cubes, finely chop the garlic. Bring the vegetable broth to a boil, turn off the heat and set aside – you’ll need the hot liquid.
4 Done 25 min	PREPARE RISOTTO BASE Heat 2 tbsp olive oil in a pan over low-medium heat, add the onion and cook until soft and transparent for 10-15 min. Increase the heat to medium, add rice and stir to coat with oil. Cook until the rice begins to be translucent. Add the garlic and cook for 20 sec. Add the wine and cook, stirring occasionally until it’s evaporated. Add 1 cup hot broth and salt. Cook stirring until all the liquid is absorbed. Then add 1 cup asparagus puree. Cook until it’s thickened, stirring frequently. The risotto should boil but not burn underneath. Stir constantly. When the liquid has absorbed, add another cup of broth. Repeat until the rice is al dente (tender all around, and very slightly crispy at the core). Start tasting 15 min after you started cooking. If you ran out of broth, use the asparagus liquid instead.
5 Done 10 min	FINISHING 1-2 min before the risotto is done, add the remaining asparagus puree to brighten the dish. When the risotto is done (rice as al dente, consistency is more watery than required), taste and add salt to taste, 2 tbsp olive oil and asparagus tips. Stir, cover with a lid and let stand for 3-5 min.
6 Done	SERVE Before serving, add some asparagus liquid, if needed, to adjust the consistency. Drizzle with some olive oil on top to add fancy glitter to the risotto. Serve immediately.