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.
Creamy Asparagus RisottoVeronica Lavenia
- A small bunch of asparagus wild if possible
- 200 g 5 oz semi round brown rice
- Pinch of sea salt
- 4-5 tbsp extra virgin olive oil
- 3 tbsp grated Parmigiano Reggiano
- Wash and clean the asparagus and cut the tops finely.
- Wash the brown rice and cook al dente, in boiling salted water (half a liter of water), until water is absorbed. Remove from the heat, stir in extra virgin olive oil (if you choose Italian oil, is preferable a strong oil from Southern Italy or Sicily, which better enhances the unmistakable taste of asparagus).
- Add a sprinkle of good Parmigiano for a more creamy risotto. Serve immediately.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.