The English asparagus season is coming to an end, alas… While the last of the crop is available from our greengrocers, asparagus risotto seems a fine way to represent Italy in the Euro 2016 championships.
This risotto gets its beautiful green colour by creating a purée from the stalks, which is stirred through towards the end of the cooking time.
The original recipe is from the yellow River Café Cook Book 2. While risotto needs a certain amount of butter and cheese to give it that creamy silkiness, I have cut their quantities back a little bit.
Asparagus risotto (risotto con gli asparagi)
(serves 6)
- 1 litre vegetable stock
- 2 large bunches asparagus (about 800g)
- 2 Tb olive oil
- 3 Tb butter
- 1 small red onion, finely chopped
- 300g risotto rice (carnaroli, arborio or vialone nano)
- 1/3 cup (80 ml) dry vermouth
- 75g Parmesan, grated (plus extra for serving)
- salt and pepper
- Heat the stock in a saucepan, and keep at a low simmer.
- Break the woody ends off the asparagus spears, cut off the tips and reserve, then chop the stalks into one-inch pieces.
- Blanch the tips for two minutes, and set aside. Blanch the stalks for three minutes, then blitz to a purée with a ladleful of stock. (A Nutribullet is ideal for this.)
- Heat the olive oil and a tablespoon of butter in a heavy saucepan over medium-low heat. Sauté the onion until soft. Add the rice, stirring to coat for a couple minutes more. Add the vermouth, and stir until it is absorbed.
- Add the stock – a ladle at a time – stirring until the liquid is absorbed before adding another ladleful.
- When the rice is just nearly soft enough, add the asparagus purée and asparagus tips.
- Continue to cook and stir for a couple more minutes until the rice reaches the right consistency and the risotto is heated through.
- Remove from the heat and stir in the remaining butter and Parmesan cheese. Season to taste and top with a grating of Parmesan.
Ten More Bites 
A worthy salute to the end of asparagus season
I have never tried risotto. I know shocking! This looks yummy. Love it’s color.
Thank you! Hope you give risotto a go sometime…
Yum! Going to try this one this week 🙂
Thanks! It’s a good one — I like the depth of asparagusy flavour (and colour) from the purée.
Thanks for the recipe, will try it sometime :p
Good recipe! will try it sometime :p