Risotto with Asparagus | Risotto agli Asparagi

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb of Asparagus 
  • 2 celery stalk 
  • 1 small onion 
  • 3 medium carrots 
  • 7 cups water
  • 8 ounces of Arborio rice (225 grams) 
  • 3 tablespoons extra virgin olive oil 
  • 1/2 cup onion chopped 
  • 1 tablespoon of butter 
  • 1/2 cup white wine (120 ml)
  • 1/2 cup Parmigiano Reggiano cheese
  • Salt to taste 

Instructions

  • Wash asparagus and snap in half. Reserve the bottom part and the top cut in one-inch pieces.
  • Keep the tips in one bowl and the rest in another.
  • To make the broth bring 7 cups of water to boil. Add salt, stems of asparagus, small onion, carrots, and celery. Let it cook on medium heat covered for about 20 minutes.
  • In a large sauté pan add oil, onion, and asparagus pieces but not tips.
  • Sweat until onion is golden. Add rice and toast for a few minutes stirring so it doesn’t stick.  Add wine and let it evaporate. Now start adding a ladleful of broth at a time and continue stirring. When it evaporates add more, continue until rice is almost cooked.
  • Now add the asparagus tips. Adjust salt.
  • The final step is the butter and Parmigiano cheese.
  • Stir until risotto is creamy and well amalgamated.
  • Serve hot! Buon appetito!

Notes

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