Green Asparagus and Parmesan Risotto
The quintessential spring risotto: creamy arborio rice cooked ladle by ladle in stock, the asparagus stalks melting into the rice while the barely blanched tips keep their bite. The final mantecatura — cold butter and Parmesan off the heat — gives that signature Italian creaminess.
Original recipe : 750g
Ingredients
- 300 g arborio or carnaroli rice
- 500 g green asparagus
- 1 litre simmering vegetable stock
- 60 g finely grated Parmesan
- 30 g very cold butter
- 1 onion
- 100 ml dry white wine
- Olive oil
- Salt, pepper
Method
- 1Cut off the asparagus tips, blanch 2–3 minutes in salted boiling water and set aside. Slice the stalks.
- 2Soften the finely chopped onion in olive oil for 2 minutes without colouring.
- 3Add the rice and toast 2 minutes, stirring, until translucent.
- 4Deglaze with the white wine and let it absorb.
- 5Add the simmering stock ladle by ladle, waiting until almost absorbed each time, for about 18 minutes.
- 6Around minute 15, stir in the sliced stalks, then the blanched tips.
- 7Off the heat, add the cold butter and Parmesan and beat vigorously to bind.
- 8Season with pepper, rest covered for 1 minute, serve immediately.
Tips & tricks
- Keep the stock simmering: cold stock breaks the cooking.
- The final cold-butter emulsion (mantecatura) is always done off the heat.
- Risotto waits for no one: serve at once, still "all’onda" (rippling).
Variations
- Add peas for a risotto primavera.
- Grated lemon zest at serving for freshness.
Storage
Best eaten immediately; keeps 24 h refrigerated (make arancini with leftovers).
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Parmesan : nutritional yeast or another hard cheese.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Green Asparagus and Parmesan Risotto"?
Allow about 15 min of prep and 25 min of cooking, i.e. 40 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Green Asparagus and Parmesan Risotto" ahead and store it?
Best eaten immediately; keeps 24 h refrigerated (make arancini with leftovers).
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Green Asparagus and Parmesan Risotto" is vegetarian: it contains no meat or fish.
Is this recipe gluten-free?
Yes, as written this recipe is gluten-free. Do check that any processed products you use are gluten-free too.
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