Perfect for asparagus season and so easy to make, this delicious risotto will become a staple at your dinner table! Don’t forget to add lots of freshly grated parmesan!
Bring on the asparagus dishes! It’s the season when you see white and green asparagus in every shop and I AM LOVING IT. Asparagus is one of my all-time favorite vegetables and I’m always sad when the season ends. I kind of cannot decide if I prefer white or green though. Growing up, one of our standard meals for asparagus season was white asparagus with boiled potatoes, melted butter and thick slices of ham. THE best meal. But later one, we also ate lots of green asparagus and it’s so different somehow. I guess I just love them both! Do you love asparagus? And do you have a preference?
One of the things I love about risotto is how simple a dish it actually is. I think if you follow the instructions, you really cannot mess up a risotto. There are variations of risotto around where all the liquid is poured in at the beginning and you let it simmer kind of like a stew? I think I even saw one where risotto was baked! I cannot imagine any of those versions working really well so just stick with the classics. Toast the rice for a minute and then gradually add your liquid in smaller portions. Stir and wait, add more liquid, stir and wait… you get the idea.
That’s the secret to a creamy and delicious risotto! Of course adding some freshly grated parmesan cheese at the ends helps that too. Or some butter. Or both. But definitely the parmesan though! Huge parmesan lover here! My son calls it the yummy cheese. I’m with him on that one.
Basically, whenever we go to Italy (which is normally once a year now), we buy so much cheese that we can eat cheese with every meal for a week. At least. Pecorino, Stravecchio, Ubriaco, Asiago, Montasio … you name it, we buy them all. 3 months until we’re going back and my mouth is watering thinking of all the good cheeses we will eat.
But anyways, coming back to the risotto! I like cooking the asparagus on the side so when the risotto rice is perfectly tender, I can simply add it all together. Risotto rice, tender asparagus, freshly grated parmesan cheese, truffle butter and some more broth. You can also try to grill or even roast the risotto if you prefer that but it will change the flavor profile of the risotto a bit. Let me know if you try that!
By the way, I was being fancy using truffle butter so don’t worry if you don’t have any. Just use regular butter! I do have to say though that the truffle adds such a wonderful depth of flavor that I really recommend adding it.
Will you make this for dinner soon? Or how about my Curry Coconut Risotto?
Green Asparagus Risotto
Description
Perfect for asparagus season and so easy to make, this delicious risotto will become a staple at your dinner table! Don't forget to add lots of freshly grated parmesan!
Ingredients
Instructions
-
Heat up olive oil in a pan, add the risotto rice and toast for one minute. Move rice around with a spatula every now and then.
You will need about 4 cups of liquid (broth) for the risotto. Add 1/2 cup of broth at a time and mix quickly with a wooden spatula. Don't stir again until most of the broth is absorbed. Then add the next 1/2 cup of broth. Keep the last 1/2 cup of broth to add together with the asparagus.
-
In the meantime, clean and trim the green asparagus and cut into smaller pieces. Add to a pan together with about 1 cup of water. Bring to a boil, then simmer for 20 minutes until soft with a bit of a bite. Drain well.
-
Add the asparagus pieces to the risotto together with the last 1/2 cup of broth, truffle butter and grated parmesan. Cook for 2 minutes longer.
-
Serve immediately topped with more grated parmesan. Enjoy!
Note
Risotto rice is a specific kind of rice. I like using arborio rice but I've heard that carnaroli rice is also a great risotto risotto.
