Description
A silky, spring-inspired risotto made with fresh green asparagus, Arborio rice, and vegetable broth, finished with a touch of butter and Parmesan. This family-friendly recipe highlights tender spring vegetables and offers a comforting, creamy texture that’s perfect for warmer days.
Ingredients
Green asparagus, fresh
300g Arborio or Carnaroli rice
1 medium onion, finely chopped
1 garlic clove, finely minced
1 liter vegetable broth, hot
2 tablespoons olive oil
50g grated Parmesan (optional)
20g butter
Salt to taste
Black pepper to taste
Fresh parsley, chopped
Instructions
Wash the green asparagus and snap off the fibrous ends. Remove and finely dice the stems, reserving the tips for garnishing.
Heat olive oil in a large pan, then add the chopped onion and sauté until translucent. Add the garlic and cook briefly.
Stir in the Arborio rice until lightly toasted for 1-2 minutes.
Gradually add hot vegetable broth, one ladle at a time, stirring frequently until absorbed (15-20 minutes total) until the rice is tender.
Incorporate the diced asparagus stems during the last 10 minutes of cooking to infuse the rice.
Finishing the risotto: Add butter for creaminess and Parmesan (if using), adjusting seasoning.
Top with reserved asparagus tips and chopped parsley before serving.
Notes
Ensure the broth is kept warmed throughout for even absorption.
Use very fresh asparagus for the best flavor and texture.
Adjust liquid quantity depending on desired creaminess.
For a dairy-free option, omit Parmesan and butter, or use vegan alternatives.
- Prep Time: 20
- Cook Time: 30
- Category: Entrées & légumes de saison
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg