Risotto ai Asparagi is a celebration of spring, a dish that sings with the freshness of newly harvested asparagus. Each grain of rice is tender yet firm, a testament to the art of perfect risotto-making, absorbing the rich, aromatic flavors of white wine and vegetable broth. The asparagus, lightly steamed, adds a vibrant green hue and a delightful crunch. With a whisper of lemon zest and a generous grating of Parmigiano-Reggiano, this dish is a harmonious blend of simplicity and elegance, a true Venetian treasure.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Number of Servings and Ideal Serving Size
- Servings: 4
- Ideal Serving Size: A hearty bowl full, garnished with asparagus tips
Essential Nutritional Information
- Calories per Serving: Approx. 320 kcal
- Macronutrients:
- Carbohydrates: 50g
- Protein: 9g
- Fat: 8g (saturated: 3g)
- Dietary Fiber: 3g
- Sodium: 400mg
Ingredients
- Arborio rice: 300g
- Fresh asparagus (trimmed and cut into pieces): 250g
- Vegetable broth: 1 liter
- Dry white wine: 100ml
- Onion (finely chopped): 100g
- Parmigiano-Reggiano (grated): 60g
- Unsalted butter: 30g
- Olive oil: 15ml
- Lemon zest: from 1 lemon
- Salt and black pepper to taste
Method of Preparation
- Asparagus Preparation: Steam the asparagus pieces until tender yet crisp. Set aside.
- Broth Simmering: Keep the vegetable broth warm in a separate saucepan.
- Risotto Cooking: In a large pan, heat olive oil over medium heat. Sauté onions until translucent. Add rice, toasting for a minute. Pour in the wine, stirring until absorbed.
- Gradual Cooking: Add broth one ladle at a time, stirring constantly until each addition is absorbed. Continue until the rice is al dente (about 18-20 minutes).
- Finishing Touches: Stir in the asparagus, butter, half of the Parmigiano, and lemon zest. Season with salt and pepper.
- Plating: Serve hot, garnished with the remaining Parmigiano and a few asparagus tips.
Proven Tips for Culinary Success
- Constant stirring is key to a creamy risotto.
- Use freshly grated Parmigiano for the best flavor.
- Adding the asparagus towards the end preserves its color and texture.
Anticipated FAQs
- Can I replace Arborio rice with another type? Arborio is ideal for risotto due to its high starch content, but Carnaroli or Vialone Nano can be used as alternatives.
- How can I make this dish vegan? Replace butter with vegan butter and use a vegan cheese alternative.
- Can I add protein to this dish? Certainly, grilled shrimp or chicken can be a great addition.