Green asparagus risotto
Risotto with green asparagus is a classic Italian dish that I often order in restaurants, but I also like to prepare it at home. Among my favourite versions is risotto with tomatoes and feta, and right after it, risotto with mushrooms. Risotto requires patience because the entire cooking process is based on gradually adding broth to the rice and stirring it frequently. Therefore, when preparing this creamy rice dish, you must arm yourself with patience and time, because you have to stay by the pot and mix the ingredients throughout the cooking time.
This tasty risotto is great for special occasions like Valentine’s Day, Sunday dinner with the family, or for everyday meals during the week. I like to serve it as a main course or as a side dish with fried meat, like chicken drumsticks. Classic Italian ingredients like grated parmesan cheese and fresh herbs add flavour and depth to the risotto.
Here are some suggestions for risotto. You can make it with:
I prepare a unique, aromatic risotto with fresh green asparagus during the asparagus season. This version of risotto also includes white wine, mascarpone cheese and parmesan. I serve it with fried asparagus heads, and sprinkle the whole thing with grated parmesan, creating a simple, tasty asparagus dinner.
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Ingredients for green asparagus risotto.
- 2 tablespoons of olive oil
- 100 g onion
- 300 g arborio rice
- 250 g green asparagus
- 1/2 teaspoon of grated lemon zest
- 1 flat teaspoon of salt
- 1/2 teaspoon of black pepper
- 250 g mascarpone cheese
- 800 ml vegetable stock
- 100 ml dry white wine
Additionally:
- 1 tablespoon of olive oil
- 50 g asparagus
- 50 g parmesan cheese for serving
How to make green asparagus risotto.
Pour extra virgin olive oil into a small pan, and add washed and dried green asparagus heads. Fry on low heat for about 6 minutes, stirring occasionally—the asparagus should remain al dente to maintain its crunch.
Pour vegetable stock into a small pot, add green asparagus cut into small pieces and mascarpone cheese. Bring all of it to a boil and cook for about 5 minutes. After that time, pour it into a larger container and blend with a hand blender until it becomes a smooth cream.
Heat olive oil in a large pot, and add finely chopped onion and fry on low heat for about 6 minutes. Then, add arborio rice, increase the heat to medium and fry for about 1.5 minutes, until the rice is translucent.
Afterwards, pour in dry white wine and allow it to evaporate—this takes about 2–2.5 minutes. Once the wine evaporates, add hot vegetable stock in small batches and stir the rice frequently, according to the classic risotto technique.
After adding the stock, also pour in the blended asparagus with mascarpone, which gives the dish a deep flavour and an exceptional creamy consistency. At the end of cooking, season with salt, freshly grated lemon zest and black pepper. The total cooking time for the rice is about 22-25 minutes; it should be al dente, perfect for a classic Italian risotto.
Transfer the ready risotto with green asparagus to a plate, sprinkle with grated parmesan and decorate with fried asparagus heads. This aromatic, creamy dish is perfect for an Italian-inspired lunch or dinner.
Good to know when making green asparagus risotto.
The weight of asparagus given in the ingredient list is the weight of ready-to-use green asparagus, i.e. with the hard, inedible part removed.
Risotto rice is the classic arborio rice, which is characterised by short, round grains, so it is ideal for making a creamy risotto. Arborio rice is not rinsed before adding to the dish, because during cooking it releases natural starch, which gives the whole dish the desired, slightly sticky and velvety creamy consistency.
An irreplaceable ingredient in risotto is white wine, which gives the dish the intense, deep flavour and aroma so characteristic of Italian cuisine. This addition perfectly highlights the flavour of both green asparagus and the other ingredients used in the recipe.
Do you like dishes with green asparagus? If so, try our recipe for Pasta with asparagus and bacon.
