Description
A velvety springtime risotto with fresh green asparagus, Arborio rice, and herbaceous notes. The perfect balance between creamy riced and crisp asparagus brings comfort and elegance to the table.
Ingredients
1 bunch fresh green asparagus
300g Arborio rice
1 medium yellow onion
1 clove garlic
1l hot vegetable broth
2 tbsp extra virgin olive oil
20g unsalted butter
50g freshly grated Parmesan
Salt to taste
Freshly ground black pepper
Fresh parsley chopped (optional)
Instructions
Wash and peel asparagus, saving the tender ends
Dice onions and mince garlic
Heat olive oil in a tall pan, sauté onions and garlic until translucent
Add Arborio rice and stir to coat
Gradually add hot vegetable broth in 1/2 cup increments with constant stirring (6-8 additions total)
Add asparagus when rice is al dente (enough liquid absorbed but still firm)
Finish with butter, Parmesan, and adjust seasoning
Garnish with parsley before serving
Notes
Use high-quality vegetable broth for best flavor
Reserve asparagus spears to maintain texture
Slow incremental pan addition ensures perfect creaminess
For vegan version: omit Parmesan and use omitted butter oil
- Prep Time: 15
- Cook Time: 35
- Category: Entrées & légumes de saison
- Method: Stirring & Simmering
- Cuisine: French
Nutrition
- Serving Size: 240ml
- Calories: 480
- Sugar: 2g
- Sodium: 6g
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg