🌿 Asparagus Risotto
Asparagus risotto is a spring classic: Arborio rice slowly stirred with shallots and white wine, with tender asparagus tips folded in near the end. Butter and Parmesan finish it into a creamy, loose texture that still keeps the grains al dente. It is served as a first course or a light main, bright green and fresh-tasting.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g Arborio rice
- 400 g asparagus
- 2 shallots, finely chopped
- 100 ml dry white wine
- 30 g butter
- 50 g Parmesan, grated
- 1 tbsp olive oil
- 1.2 l hot water
- Salt, pepper
Method
- Cut the asparagus tips off and slice the stalks; simmer the stalks in the water for flavour.
- Soften the shallots in the oil, add the rice and toast for 2 minutes.
- Add the wine and let it evaporate.
- Add the hot asparagus water a ladle at a time, stirring, for 14 minutes, then add the tips and cook 4 minutes more.
- Off the heat, stir in the butter and Parmesan and season.
How to make it lighter
- Double the asparagus and cut the rice to 240 g for a lighter, larger-looking plate.
- 1 tbsp butter ≈ 100 kcal: finish with 15 g instead of 30 g.
- A 250 g portion with a green salad keeps a meal moderate.
History
Risotto agli asparagi is made across northern Italy when asparagus is in season, especially in the Veneto, which is known for its asparagus. Today it is a fixture of spring menus worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →