QiMeal
Risotto agli Asparagi
Risotto agli Asparagi · ready in 43 min · 4 servings · 550 kcal per serving · medium · 10 ingredients
A Northern Italy spring classic where tender asparagus perfumes the cooking water and creamy rice is finished with butter and Parmigiano.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Serves
- 4
- kcal
- 550
- Difficulty
- medium
Ingredients · 4 servings
- 320 gRisotto rice
- 600 gAsparagus, trimmed, stalks sliced, tips reserved
- 80 gOnion, finely diced
- 120 mlWhite wine
- 60 gParmigiano, finely grated
- 50 gButter, cold and cubed
- 1 ½ tbspOlive oil
- 1 tspSalt
- ½ tspBlack pepper, freshly ground
- 1 LWater
Equipment
stovetop, saucepan, wide pan, ladle, knife, cutting board, grater, bowl, wooden spoon, slotted spoon, lid, serving spoon
Instructions
- Mise en place
Gather and measure all ingredients, then set out a saucepan, wide pan, ladle, knife, board, grater, bowl, and wooden spoon. · 5 min
What to look for: All ingredients and tools are ready before heat is used.
- Prepare asparagus
Trim asparagus, slice stalks into small coins, keep tips separate, and reserve the tough ends for flavoring the cooking water. · 6 min
What to look for: Tips are whole, stalks are evenly sliced, and woody ends are kept apart.
- Simmer green water
Boil water with the reserved asparagus ends for 10 minutes, then discard the ends and keep the liquid at a gentle simmer. · 10 min
What to look for: The liquid is lightly tinted green and smells fresh.
- Blanch asparagus
Blanch asparagus tips and sliced stalks in the simmering liquid for 2 minutes, then lift them out and keep the liquid hot. · 2 min
What to look for: Asparagus turns bright green and remains firm.
- Cook onion
Heat olive oil and 20 g butter in a wide pan, add onion, and cook gently until soft and glossy without browning. · 6 min
What to look for: Onion is translucent and the butter smells sweet, not toasted.
- Toast rice
Add rice and stir for 2 minutes until the grains look pearly at the edges, then pour in white wine and let it mostly evaporate. · 4 min
What to look for: Rice edges look translucent and the wine aroma softens.
- Cook risotto
Add hot asparagus liquid 1 ladle at a time, stirring often and waiting until each addition is absorbed before adding more. · 18 min
What to look for: Rice releases starch and moves in slow creamy waves.
- Finish mantecatura
Fold in asparagus, Parmigiano, remaining butter, salt, and black pepper off the heat, then cover for 2 minutes to relax. · 3 min
What to look for: Risotto is glossy, creamy, and loose rather than stiff.
- Serve risotto
Spoon the risotto onto warm shallow plates and serve immediately while it flows softly and the asparagus tips stay bright. · 2 min
What to look for: Risotto spreads gently on the plate without forming a mound.
Nutrition (per serving)
| kcal | 550 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 71 g |
| of which sugars | 4 g |
| Fat | 20 g |
| of which saturated | 10 g |
| Fibre | 4 g |
| Sodium | 821 mg |
Nutri-ScoreB
Allergens
Contains: milk, sulphites
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Reheat gently with a splash of water, stirring until steaming throughout and loose again.
Ingredient substitutions
Risotto rice
- Carnaroli rice: Use another Italian risotto rice with high starch for the same creamy texture.
Asparagus
- White asparagus: Use when green asparagus is unavailable, with a slightly gentler flavor.
Onion
- Shallot: Gives a slightly sweeter base while keeping the risotto style classic.
White wine
- Water: Use hot water if avoiding wine, though the finished risotto will taste less aromatic.
Parmigiano
- Grana Padano: A close Italian hard cheese substitute with a slightly milder taste.
Butter
- Olive oil: Use for a less dairy rich finish, though the texture will be less traditional.
