Asparagus Risotto: Texture That Delights
As you take your first bite, the texture of the risotto is what stands out. Each grain of Arborio rice is perfectly cooked, offering a creamy, luxurious, and satisfying consistency. This texture is achieved through broth’s slow, patient addition, allowing the rice to release its starches and create that signature creaminess. The asparagus adds a delightful contrast with its tender, slightly crisp bite, creating a harmonious blend of textures. The stalks, when cooked to perfection, provide a slight crunch that balances the softness of the risotto, while the tips offer a more delicate, almost melt-in-your-mouth experience. This interplay of textures makes every mouthful a nuanced and enjoyable experience, highlighting the quality of the ingredients and the care taken in preparation.
A Symphony of Flavors
The flavor profile of this asparagus risotto is truly something to savor. The fresh, earthy taste of the asparagus is complemented by the subtle sweetness of the sautéed onions and the richness of the broth. This combination forms a base that is both comforting and complex. The white wine used in the deglazing process adds a layer of acidity and depth, enhancing the overall taste without overpowering the primary flavors. A squeeze of fresh lemon juice at the end brightens the entire dish, adding a zesty kick that beautifully ties all the flavors together. The final touch of Parmesan cheese introduces a savory, umami element that enriches the dish even further, creating a symphony of flavors that dance on the palate. Each bite offers a balance of freshness and creaminess, with the flavors unfolding gradually, making the dish as enjoyable to eat as it is to prepare.
Vegan Adaptation
For my vegan friends, this plate can be just as delightful. Using olive oil instead of butter provides a lovely richness, while a sprinkle of nutritional yeast or a vegan Parmesan alternative can add that desired hint of umami. It’s a testament to the versatility of this dish that it can be easily adapted without losing its essence.
Asparagus Risotto
4
servings15
minutes30
minutesKeep the screen of your device on
Ingredients
1 1 Bunch Asparagus
3 cup 350 g Arborio or Carnaroli Rice
3 tbsp 42.6 g Salted Butter (Olive oil for vegan)
1 cup 100 g Grated Parmesan Cheese
1/3 cup 1/3 White wine
1 1 Shallot
Salt to taste
Black pepper for garnish (optional)
- For Fresh Vegetable Broth (Optional)
2 2 Stalk of Celery
1 1 Medium Onion
1 1 Carrot
The bottom thirds of the asparagus stalks and their peelings
4 Cup 4 Cups Water
2 tbsp 2 Salt
- Already Made Vegetable Broth
4 cup 1 l Canned Vegetable Broth
The bottom thirds of the asparagus stalks and their peelings
Directions
- Fresh Vegetable Broth (Optional)
- Start by trimming your asparagus. Cut each stalk into three parts, removing the woody bottom and the tender tips. Peel the woody part. Set the tender tips aside.
- Low Simmer the asparagus bottoms and peelings, along with onion, carrot, salt, and celery, in water for 60 minutes until the broth has become wealthy. Cover with a lid. Start the timer after it starts boiling. Strain out the vegetables once ready.
- Already Made Vegetable Broth
- Start by trimming your asparagus. Cut each stalk into three parts, removing the woody bottom and the tender tips. Peel the woody part. Set the tender tips aside.
- Place the canned vegetable broth in a large pot. Low-simmer the asparagus bottoms and peelings in the broth for 30 minutes. Cover with a lid. After it starts boiling, start the timer.
- Risotto
- Take the middle part of the asparagus and cut it into small rounds.
- Start by finely chopping the shallot and placing it in a large pan with 2 tbsp of butter.
- Let the shallot “sweat.” Once the onion is soft and translucent, add the asparagus rounds and sauté them gently to absorb the flavor of the onion-scented butter. Add 3 tbsp of broth.
- Cook for 2 minutes before adding the asparagus points to the pot. Be careful not to break them. If necessary, add a little bit more broth. Once the points are soft, remove them and set them apart.
- Then add the rice and let it toast until it turns a chalky white color and begins to “crackle.” Add the white wine to the pot, stir, and let the wine evaporate completely.
- Add enough asparagus broth to cover the rice, stir it into it, and let it absorb the broth before adding more. If you run out of broth, continue with water. This process usually takes about 20 minutes.
- Try the risotto to see if it is al dente, and add a little salt if necessary.
- When the risotto is ready, melt 1 tbsp of butter and stir.
- Once the butter has melted, remove the risotto from the heat and add the parmesan cheese. Stir vigorously until the cheese has melted into the rice and the risotto is nice and creamy, perhaps about a minute.
Serve immediately, with a few asparagus tips on each plate for garnish. - Serve immediately, with a few asparagus tips on each plate for garnish and, if you like, fresh black pepper.
Notes
- Vegan Tips: for my vegan friends, this asparagus risotto can easily be adapted to fit your dietary preferences. Replace the butter with a good quality olive oil, which adds a beautiful richness to the dish. Skip the Parmesan cheese, or use a vegan alternative if you prefer. The result is a deliciously creamy risotto that’s entirely plant-based and just as satisfying.
