RecipesItalian risotto with green asparagus
Risotto is a classic Italian dish made from rice, which is cooked in broth. When risotto is well prepared, it is creamy and thick, with the rice cooked to have a pleasant bite.
Ingredients (what you need)
500 g green asparagus
1300 ml chicken broth
1 tablespoon olive oil
2 medium leeks
3 cloves garlic
1 teaspoon fresh thyme
300 g risotto rice (Arborio)
80 ml dry white wine
1 handful frozen green peas
3 tablespoons lemon juice
grated Parmesan for serving
salt
freshly ground pepper
Recipe steps
How to properly prepare green asparagus: First, rinse the asparagus thoroughly under running water and dry it with kitchen paper. If you have young and thin asparagus, there is no need to peel it; for the other pieces, peel them roughly from the middle downwards. If you need the asparagus cooked, tie it in a bundle and cook it upright in boiling salted water for 2 minutes to keep it bright green. Then drain the asparagus and rinse it in cold water, then set it aside.
Cut the cooked asparagus into 2.5 cm pieces.
Wash and chop the vegetables, finely chop the garlic, and pluck and chop the thyme leaves.
Bring the chicken broth to a gentle simmer, just enough to see it moving slightly.
In a wide non-stick pot, heat the oil. Sauté the leek, garlic, and thyme until the leek softens, which takes about 3 minutes.
Add the rice and stir it for about one minute to combine it with the oil and vegetables and to slightly toast it.
Pour in the wine and, while continually stirring, let it absorb into the rice.
After adding ladles of broth, begin pouring hot broth into the mixture while constantly stirring the rice. Allow each addition of broth to be absorbed before adding the next.
Continue in this manner for about 18 minutes until the rice is tender, but the grains remain quite firm in the center.
Finally, add the asparagus, peas, and lemon juice along with the last portion of broth to the rice.
The standard cooking time for risotto is between 20 and 22 minutes.
At the end, add pepper and cheese to the risotto and serve it immediately.
Additional information about the recipe Italian risotto with green asparagus
Italian risotto with green asparagus is a delicate and creamy dish that combines traditional Italian cuisine with fresh ingredients. The main ingredient, arborio rice, is slowly cooked in vegetable broth, gaining its unique creamy consistency. Green asparagus adds a fresh and mild flavor to the risotto, which pairs wonderfully with parmesan. This dish is ideal as an appetizer or a light lunch and will delight all vegetable and Italian cuisine lovers.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
