Asparagus Risotto is a typical spring recipe, the first asparagus recipe on my blog. That’s because they are a sort of sworn enemy for my husband: he hates asparagus even more than he hates artichokes!! 😛 Guess who actually loves them?? My little and wonderful baby girl, who shared this risotto with me, and definitely appreciated it! That was a satisfaction!
I don’t know there, but here in Naples, or at least at my home, asparagus are not very commonly used, that’s why I’ve chosen to start from something easy, like risotto… Later on I will certainly make something fancier.
Well, I’ll go. Have a good day, kisses!
Preparation Time: 20 min.
Cooking Time: 20 min.
Total Time: 40 min.
Clean asparagus (clic here to see how to do it), then blanch them for about 5 minutes in salty water.
Drain (but store the water!), cut in pieces and put aside a few asparagus tops to decorate dishes at last.
Add a bouillon cube into the blanching water, so that you will get the stock you need for cooking.
Finely chop the shallot, put it in a saucepan with oil and let it wilt.
Stir in the rice and cook until translucent (about a couple of minutes).
Then pour wine inside and let simmer until reduced.
Now start adding your stock, a spoonful at a time, as it is absorbed.
Halfway, add asparagus, season to taste and stir.
Once ready, turn the heat off and stir in the butter and parmesan.
Let rest your Asparagus Risotto for a couple of minutes before serving. You can garnish dishes with some white pepper and the asparagus tops you had put aside.
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