Asparagus Risotto

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Asparagus Risotto: A Creamy Delight of Spring

Asparagus Risotto is a classic Italian dish, celebrated for its creamy texture and delicate flavors. It’s a perfect embodiment of spring, showcasing the fresh, grassy notes of asparagus in a comforting and elegant way. Learn more about this simple yet sophisticated culinary creation.

The key to a great asparagus risotto lies in the quality of the ingredients. Fresh asparagus, preferably the thin, tender spears, is a must. Arborio rice, with its high starch content, is the traditional choice for achieving that signature creamy consistency. Good quality vegetable or chicken broth, infused with herbs, adds depth of flavor to the dish.

The preparation, while seemingly simple, requires patience and attention. The arborio rice is first toasted in butter or olive oil to bring out its nutty flavor. Then, hot broth is added gradually, one ladle at a time, allowing the rice to absorb the liquid and release its starch. This process, repeated until the rice is cooked to al dente perfection, creates the creamy, luxurious texture that defines a great risotto.

The asparagus is typically added towards the end of the cooking process, ensuring it remains vibrant green and slightly crisp. Parmesan cheese, freshly grated, is stirred in to add richness and umami. A touch of butter, whisked in at the very end, creates a glossy sheen and intensifies the creaminess.

Asparagus risotto is incredibly versatile. It can be served as a light lunch, a sophisticated starter, or a flavorful side dish. It pairs beautifully with grilled fish, roasted chicken, or even just a simple salad. Garnishes like a sprinkle of parmesan, a drizzle of olive oil, or a sprig of fresh parsley elevate the dish visually and aromatically.

Experiment with variations by adding lemon zest for brightness, peas for sweetness, or pancetta for a savory kick. No matter how you choose to customize it, asparagus risotto is sure to impress with its elegant simplicity and delightful flavor.

Enjoy the taste of spring with a bowl of creamy, delicious asparagus risotto!

Ingredients

4 cups chicken or vegetable stock2 tbsp butter (divided)1/2 cup shallots (minced)1 cup Arborio rice1 tbsp lemon juice mixed with 3 tbsp water400 g or 1 bunch asparagus (trimmed, tips cuts & spears cut into thin discs)1/2 cup Parmesan cheese (freshly grated)1/2 tsp salt1/2 tsp ground black pepper

Steps

Heat stock in a small saucepan until it comes to a low simmer.In a pot on medium heat, add 1 tbsp butter.When butter has melted, add shallots & cook until translucent.Add rice & cook for 2 mins, stirring until nicely coated.Add asparagus discs & lemon juice mixture, stir for 1 min till almost fully absorbed by the rice.Add 1/2 cup of hot stock, stir continuously until the liquid is almost completely absorbed.Continue adding stock, 1/2 cup at a time, stirring often to prevent rice from sticking to the bottom of the pot.Continue cooking until rice is tender but still firm to the bite, about 20-25 mins.With the last ladle of stock, add the asparagus tips, stir & cook for 2 mins until the rice has absorbed the stock but is still loose & asparagus are cooked through.Turn off the heat, add in the Parmesan cheese & remaining 1 tbsp of butter.Add salt & pepper, stir & taste to adjust seasoning.Serve immediately while it’s piping hot, with more grated parmesan.