Green Asparagus Risotto
Ingredients
- 6 cchicken or vegetable stock
±1.4l
- 3 cbaby spinach
loosely packed, ±90 g
- ½ cfresh basil leaves
loosely packed, ±15 g
- 14 ozgreen asparagus
±400 g
- 2 mediumsized shallots
finely chopped
- 2garlic cloves
minced
- 1 tbspoil
±15 ml
- 1 ½ carborio risotto rice
±300 g
- ½ cdry white wine
±120 ml
- 1 cgrated parmesan
±100 g
- 2 tbspunsalted butter
±30 g
- 1zest of lemon
- salt and pepper
- shaved parmesan flakes for serving
optional
Directions
- 1
Begin by heating your stock and keeping it warm.
- 2
In a blender, blend the fresh spinach and basil with a splash of warm stock until smooth. Set aside.
- 3
Peel asparagus spears and remove their fibrous ends (1 in.). Cut heads to approx. 2 in. in length, leave intact and cut rest of stems into 1 in. pieces, set aside.
- 4
In a 2.8L/2.9qt sauteuse pan, pour oil and preheat for 3 min. on medium-high heat.
- 5
Add chopped shallot in sauteuse and sauté for 3 min. on medium-high heat. Add minced garlic and sauté for 1 min. more.
- 6
Add rice and continue sautéing for 1 min. while stirring. Add white wine and stir until it is absorbed.
- 7
Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. This process takes about 18–20 min. Stir in the asparagus pieces during the last addition of stock.
- 8
Once the rice is creamy and al dente, remove from heat, stir in the spinach-basil purée, Parmesan cheese, butter and lemon zest.
- 9
Season to taste with salt and pepper and serve with shaved Parmesan flakes.
About this Recipe
The Ultimate Creamy Green Asparagus Risotto
Indulge in the vibrant flavors of spring with this exquisite Green Asparagus Risotto! This creamy, comforting dish celebrates fresh ingredients, making it a perfect meal for a light dinner or an impressive side. Our recipe combines tender green asparagus with a delicate blend of baby spinach and fresh basil, giving it a beautiful verdant hue and an incredible depth of flavor.
What makes this risotto recipe truly special is the perfect harmony of textures and tastes. The Arborio rice is slowly cooked to creamy perfection, absorbing rich chicken or vegetable stock and a splash of dry white wine. We layer in aromatic shallots and garlic, then finish with a generous amount of grated Parmesan, a touch of butter for luxurious richness, and a bright zest of lemon that elevates every bite. The crisp-tender asparagus provides a delightful contrast to the silky rice, while spinach and basil infuse the dish with freshness.
Tips for Perfect Risotto
Achieving a perfectly creamy asparagus risotto is easier than you think!
- Warm Stock is Key: Always keep your stock simmering in a separate pot. Adding warm stock ensures the risotto cooks evenly without cooling down the pan.
- Constant Stirring (but not too much!): Stir frequently to release the starch from the Arborio rice, creating that signature creaminess. However, don't stir constantly, or the rice won't have a chance to plump up.
- Al Dente Perfection: The rice should be tender with a slight bite in the center – what Italians call al dente.
- Embrace the Mantecatura: The final addition of butter and Parmesan (mantecatura) off the heat is crucial for achieving that irresistible creamy, glossy finish.
Serving Suggestions & Variations
This Green Asparagus Risotto is delightful on its own as a main course, perhaps garnished with extra shaved Parmesan flakes. It also makes an elegant side dish to grilled chicken, pan-seared scallops, or a simple white fish.
- Add More Veggies: Stir in fresh or frozen peas during the last 5 minutes of cooking for extra sweetness and green color.
- Herb Twist: Experiment with other fresh herbs like chives or parsley.
- Protein Boost: For a heartier meal, stir in cooked, shredded chicken or pan-fried mushrooms.
Enjoy this truly delightful and easy-to-make spring risotto that’s sure to become a family favorite!