Asparagus risotto

Asparagus risotto
Asparagus risotto

Asparagus risotto

(Recipe for 4 people)


Carnaroli rice 320 g
Asparagus 750 g
Grana Padano PDO 50 g
Butter 50 g
Shallot 1
Extra virgin olive oil q.b.
Carrots 2
Celery 1 rib
Onions 1
Water 2 l
Fine salt to taste
Black pepper to taste
Extra-virgin olive oil to taste


To prepare the asparagus risotto, start by cleaning the asparagus: remove the hardest part of the asparagus with your hands, which you will use for the stock. Cut off the asparagus tips that will be used to garnish the risotto and finely slice the rest of the asparagus.

Wash the vegetables for the stock, then roughly chop the celery, carrots and onion.

Prepare the stock: pour the vegetables into a saucepan, add the hard asparagus stalks you have set aside. Cover with water and, starting with cold water, cook for at least half an hour from boiling point. Clean and finely chop the shallot.

Fry for a few minutes in a little oil, add half of your asparagus slices, cook for a couple of minutes, stirring occasionally, add salt to taste and cover with a ladleful of stock.

Now leave to cook for about 5 minutes with the lid on. Then leave to cool. Blanch the asparagus tips in salted water for a couple of minutes.

Cool them in water and ice, so that they keep a nice bright colour and remain crispy. In the meantime, the asparagus slices have cooled down, blend them with 15 g oil.

You should obtain a smooth and nice green cream. Now you have all the ingredients to start cooking the risotto: heat a little oil in a large pan. Toast the rice for 3-4 minutes, adding a pinch of salt.

Add the broth to cover the rice and continue cooking, basting as needed. About halfway through cooking, add the remaining asparagus slices and continue cooking the risotto, adding salt if necessary. Keep a couple of tablespoons of cream aside.

When there are 2-3 minutes left before the risotto is cooked, add the rest of the cream. When the cooking is finished, leave to rest covered for two minutes. Stir in butter and grated cheese. Add a grinding of pepper, a little oil and the remaining asparagus cream, stir vigorously. Serve the asparagus risotto hot, garnishing the plates with the asparagus tips kept aside.