Risotto with Green Asparagus

Today the menu includes "Risotto with Green Asparagus" which, under the advice of a kind lady, I will cook in a very, very particular way. We will not prepare the classic asparagus sauce first and then add the rice, but we will blend the asparagus as they are, raw and with the skin! Are you curious? Let's prepare this very special risotto with asparagus together!

Video of the Recipe

Identity Card of the Recipe

• 101 KCal Calories per serving

• Ingrediants

  • 500 g of green asparagus
  • 30 g of grated Parmesan cheese
  • q.s. of pepper
  • q.s. of salt
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 100 ml of dry white wine
  • 600 ml of vegetable or meat broth
  • 280 g of rice
  • 20 g (1, small) of slices

  Materials Needed

  • 2 casseroles with lid
  • Small saucepan
  • Mixer
  • Wooden spoon
  • Grater
  • Knife
  • Chopping board

  Preparation

  Please note
  Generally, risotto with asparagus is prepared following a standard method: first peel and clean the asparagus, then cut into small pieces and make the sauce (click HERE for the recipe); only then is the rice added. In this recipe, we propose a very special procedure, in which the asparagus is blended raw.

  1. Wash the green asparagus and remove the hard, woody base.
  2. Remove the tips of the asparagus and, without peeling them, cut the remaining part of the stem into pieces.
  3. Blend the pieces of the stem (raw) until you get a cream.
  4. Heat the water in a saucepan and, when it starts to boil, add a pinch of salt. Cook the asparagus tips for 15 minutes, until soft: the tips will be used to decorate the risotto.
  5. Pour the raw asparagus cream into a pan, add a couple of tablespoons of extra virgin olive oil, flavor with a clove of garlic. Salt and pepper to taste. Cook for about ten minutes.
  6. Meanwhile, heat the vegetable or meat broth.
  7. After 10 minutes, remove the garlic clove and toast the rice directly in the sauce, maintaining a high flame and stirring often.
  8. Deglaze with white wine and, when the alcohol is completely evaporated, add a couple of ladles of boiling broth. Moisturize the rice slowly, gradually adding the broth and taking care to stir often to facilitate the escape of the starch from the grains. In this way, you will get a very creamy risotto.
  9. Cook the rice for 12-14 minutes, based on the recommended cooking time on the package.
  10. In the meantime, the asparagus tips will be cooked to perfection. Gently drain them from the water, trying not to break them.
  11. A few minutes before the end of cooking, raise the heat and stir in a thin slice and parmesan cheese.

  Why use the slices?
  The slices are used here as a substitute for butter. The creaminess of the cheese, in fact, will be sufficient to whisk the risotto to perfection, maintaining the delicate flavor of the asparagus (even without resorting to the use of butter).

  12. Serve the risotto decorating with the asparagus tips.

  Alice's comment - PersonalCooker

  This risotto with a truly unusual preparation has so caught my attention that it has prompted me to propose it to you. I am very satisfied with the result: the flavor of the asparagus is enhanced and then also the preparation is much faster. Try it yourself and you will feel what a difference compared to the classic!

  Nutritional values ​​and Health Comment on the recipe

  Risotto with Green Asparagus is a first course with a prevalence of carbohydrates, which contains little fat and protein. There are not many fibers and cholesterol is insignificant. It is a preparation suitable for any type of diet, as long as you keep in mind to moderate the portion in case of type 2 diabetes mellitus and overweight.
  The average portion of Risotto with Green Asparagus is about 300g per cooked (300kcal).
  PLEASE NOTE: the nutritional values ​​on the side refer to 100 g of COOKED rice.