While they’re in season, let’s eat all the asparagus we can, starting with this creamy asparagus risotto.
Since the asparagus have a very short season, I take this opportunity to eat them almost every day, when possible. They contain many beneficial properties for the body and are very versatile. Creamy asparagus risotto is a classic of Italian cuisine, in spring. This vegetarian (or vegan, if butter free) dish contains all the flavors of a few but great quality ingredients: organic Italian semi round brown rice, wild asparagus, sea salt and a very special strong Sicilian extra virgin olive oil, ideal for a perfect butter free creaming.
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Creamy Asparagus Risotto
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
This creamy risotto highlights fresh asparagus. A simple, elegant dish perfect for a weeknight dinner.
Ingredients
- A small bunch of asparagus
- 1 lbs (200 g) semi round brown rice
- Pinch of sea salt
- 4-5 tbsp extra virgin olive oil
- 3 tbsp grated Parmigiano Reggiano
Instructions
- Wash and clean the asparagus and cut the tops finely.
- Wash the brown rice and cook al dente in boiling salted water (approximately 0.5 liters) until the water is absorbed.
- Remove the rice from the heat and stir in extra virgin olive oil.
- Add a sprinkle of good Parmigiano cheese.
- Serve immediately.
Notes
- For a richer flavor, use vegetable broth instead of water to cook the rice.
- If asparagus is out of season, substitute with peas or green beans.
- To prevent the risotto from becoming too thick, add a tablespoon of pasta water at a time if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 15
Frequently Asked Questions
What type of rice should I use for the Creamy Asparagus Risotto?
Use organic Italian semi round brown rice for the best texture and flavor in your risotto.
Can I substitute the Sicilian extra virgin olive oil with another type of oil?
While you can use another oil, the strong flavor of Sicilian extra virgin olive oil is ideal for achieving the creamy texture without butter.
How should I prepare the wild asparagus before adding it to the risotto?
Clean the wild asparagus thoroughly and trim off the tough ends before chopping them into bite-sized pieces for the risotto.
