Risotto with Cream of Asparagus

Risotto with asparagus cream is definitely one of spring favorites. Delicate taste, creamy texture and fresh green color  - what else could you wish for in classic Italian risotto?

Crumbled Parmesan Crisps on top! They add an unforgettable charm and color to the whole dish, which makes it perfect not only for family lunch but for elegant serving as well.

Be sure to choose fresh asparagus and clean it properly.

Want to turn this asparagus risotto 100% vegetarian? Don't use bouillon cubes, just cooking liquid from asparagus.

If you can’t find stracchino or crescenza cheese use quality ricotta.

And if you have any leftovers it’s a perfect chance to make this extraordinary and SUPER quick Strawberry Crumble Cake with ricotta cheese.

Full Recipe

Risotto with Cream of Asparagus

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Risotto with asparagus is creamy and delicate. But what makes it irresistible is crumbled Parmesan crisps. Don't worry, they are made with 1 ingredient only!

Recipe authorAuthor: Svitlana

PREP TIME:15 minutes mins

COOK TIME:20 minutes mins

TOTAL TIME:35 minutes mins

SERVINGS: 4

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Ingredients

 

• 12 oz Carnaroli rice Arborio or other risotto rice
• 1 bunch fresh asparagus , 450 grams or 16 ounces
• 5-6 cups asparagus cooking liquid + bouillon cube or homemade broth
• 2 oz stracchino or ricotta cheese , 60 grams
• 1 pinch nutmeg
• ½ cup Parmesan cheese grated
• Extra virgin olive oil

Instructions

 

Clean and cook asparagus

• Put a pot of water to boil.
• Wash asparagus in cold water.

  Cut off tough woody part ends and peel the bottom of the stem with a special asparagus peeler or vegetable peeler.
  Young and thin asparagus will do without peeling as they are still tender enough.
  
• Put asparagus bunches together and cut off thin tips until where the stem gets tougher.

  Tight together tips of asparagus stems with a rubber band.

  Cut the remaining spears in about an inch cubes or diamond shapes and put all asparagus to boil. Remove band-wrapped asparagus tips after 3-5 minutes and run them under cold water. Cook the remaining asparagus for another 3-5 minutes. Drain asparagus reserving its cooking liquid.

Cook risotto

• If using bouillon cube, dissolve it in asparagus cooking liquid to your taste. Keep it hot on very low heat. If using homemade broth mix it with asparagus cooking liquid until you get 6 cups total. Heat up and keep hot.
• Set aside some asparagus tips for texture and garnishing garnishing.

  Blend into a cream the remaining asparagus with ricotta or stracchino cheese, pinch of salt, pinch of nutmeg and a drizzle of extra virgin olive oil.
  
• In a large skillet pan placed over medium heat add rice. Toss it for a minute without letting rice get brown.
• Add HOT stock one laddle at a time.

  Let risotto simmer on low heat adding more stock as is gets absorbed.
  

While risotto is cooking prepare parmesan crisps (optional).

• Preheat oven to 400F (200C). Line a baking sheet with parchment paper.

  From circles with grated Parmesan cheese. Pat down the cheese for better form. Bake in a preheated oven for 3-5 minutes or until golden crisps form.
• Once rice is cooked add asparagus cream and simmer for another minute.
• Serve immediately with Parmesan crisp crumble or simple grated parmesan cheese if preferred.

Nutrition

Calories: 402kcalCarbohydrates: 73gProtein: 14gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 215mgPotassium: 321mgFiber: 5gSugar: 2gVitamin A: 1018IUVitamin C: 6mgCalcium: 208mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Buon Appetito!