Risotto With Asparagus: A Springtime Delight

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Classic Asparagus Risotto

Point: A classic risotto recipe that highlights the fresh and vibrant flavor of asparagus.
Step 1: In a medium saucepan, bring 4 cups of chicken or vegetable broth to a simmer.
Step 2: In a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small diced onion and cook until translucent.
Step 3: Add 1 cup of Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly.
Step 4: Deglaze the skillet with 1/2 cup of white wine, stirring until the wine is absorbed.
Step 5: Begin adding the warm broth to the skillet, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more.
Step 6: After about 18-20 minutes, when the rice is tender and creamy, stir in 1 cup of blanched asparagus spears and 1/2 cup of grated Parmesan cheese.
Step 7: Season with salt and pepper to taste, and serve hot.

Asparagus and Prosciutto Risotto

Point: A decadent twist on traditional risotto, combining the salty goodness of prosciutto with the fresh taste of asparagus.
Step 1: Follow the steps for Classic Asparagus Risotto, but add 4 slices of chopped prosciutto along with the asparagus.
Step 2: Finish the dish with a sprinkle of chopped fresh parsley and a drizzle of truffle oil for an added touch of luxury.

Asparagus and Lemon Risotto

Lemon Asparagus Risotto
Lemon Asparagus Risotto

Point: A bright and zesty variation on asparagus risotto, perfect for a refreshing springtime meal.
Step 1: Follow the steps for Classic Asparagus Risotto, but stir in the zest of 1 lemon and 2 tablespoons of lemon juice along with the asparagus.
Step 2: Finish the dish with a garnish of lemon slices and freshly grated lemon zest for an extra burst of citrus flavor.