Recipes

Risotto with asparagus


The asparagus they lend themselves to various culinary recipes, among the best known we mention the risotto with asparagus. It should be noted that not all of the asparagus can be eaten: only the sprouts that sprout from the base make up the edible part, the rest of the asparagus it is too hard and tasteless. When purchasing the asparagus, prefer those from local cultivation: the shoots must be firm, hard and straight. Below we will bring you the recipe for riseight with asparagus to be prepared step by step.

Risotto with asparagus, the ingredients for 4 people
500 grams of asparagus
1 onion
250 grams of organic rice
A handful of raisins
A handful of pine nuts
100 grams of grated Parmesan
a glass of white wine
5 walnuts
salt oil

Risotto with asparagus, the preparation

  1. Take the asparagusi, wash them, cut off the tops and set them aside
  2. Then cut the wood base without throwing them
  3. Finely chop the remaining part of the asparagus
  4. Boil the salted water and pour the woody part into it for a quarter of an hour, crushing them with a spoon
  5. Drain and keep the broth: the other part will be thrown away or better yet reused to make good compost
  6. Blanch the asparagus tips for about two minutes in the broth just obtained
  7. Drain and let them dry
  8. Cook the chopped asparagus for 3 minutes in the same water
  9. Blend the chopped asparagus gradually adding the broth until you get a velvety cream and set it aside
  10. Pour the chopped onion into a non-stick pan with a drizzle of oil and let it brown for a few minutes
  11. Add the pine nuts, raisins and rice, putting the heat to low
  12. Gradually add the remaining broth and stir continuously: the cooking time is around 25/30 minutes
  13. Then add the asparagus tips and continue with the broth
  14. When the broth is reabsorbed, pour the wine and raise the heat
  15. Let the wine evaporate and at the end of cooking add the grated Parmesan cheese and the velvety cream of asparagus
  16. Let the risotto with asparagus in the pot for a couple of minutes then you can serve on the table

Video: Interview: Marco Pierre White of MasterChef (October 2020).