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Risotto with asparagus 

risotto with asparagus

When the blessed asparagus season arrives, it is only right to take advantage of it.

There are some preparations that I prefer among all;
and the risotto with asparagus is certainly part of it!
Possibly I try to find thin asparagus and do not come from far away;
and from the end of April even here in the Bernese they are excellent, with a decidedly delicate flavor.

Now, starting as always with the ingredients, let's start cooking!

Ingredients, for two portions:




arborio rice



vegetable broth





butter (extra virgin olive oil)


White wine



Grana cheese


parsley (optional)

Ad Lib.



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For this reason, risotto is valid for me usual rules (is worth read...) and specifically proceed like this.
Clean the asparagus and cook steam, dusted just salt for about ten minutes;
after cooking will still be slightly al dente.

Sauté the onion in a pan and then add the asparagus, cut into small pieces as in the picture.
Making briefly the whole season and set aside.

In the same pan, melt the butter and toast the rice. 

Once the rice has changed color, add the onion and asparagus base, stir gently and sprinkle with white wine, raise the heat and let it evaporate.

On high heat add the broth and cook if necessary by adjusting broth if it should dry out too much.
In general the rice will be al dente in about 14 ';
and point after five minutes of canon off the heat off.

Remove the pan from heat, add the grated cheese and, if desired, a knob of butter.
Mix gently with a wooden spoon.
Who likes it, does not harm even an addition of parsley.
After five minutes the rice is ready to be served (and eaten).


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