Asparagus and Speck Risotto

Name: Asparagus and Speck Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Asparagus 9.9 oz; Carnaroli rice 1 ½ cup; Vegetable broth 4 ¼ cups; Yellow onions 1; Speck 1.8 oz; Extra virgin olive oil to taste; Butter 2.8 tbsp; Parmigiano Reggiano PDO cheese to grate 1.4 oz; Fine salt to taste; Black pepper to taste

it es fr de br

522

Calories per serving

Gluten Free

Energy Kcal 522
Carbohydrates g 73.3
of which sugars g 3.3
Protein g 15.2
Fats g 18.6
of which saturated fat g 8.22
Fiber g 2.6
Cholesterol mg 45
Sodium mg 824

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

You know, when spring hits Northern Italy, the markets just explode with fresh asparagus. And there's this one dish that really really shows off this seasonal treat—it's the asparagus and speck risotto. Honestly, it's delicious. We're talking about this tasty mix of tender asparagus and smoky speck—which is a cured ham from places like Alto Adige and Trentino. This combo creates a risotto that’s not just comforting but kinda elegant too.

Each bite? Seriously good. The creamy rice mixes with the crunchy speck, and the contrast really makes this dish stand out. Unlike the usual asparagus and prosciutto risotto or even asparagus and pancetta risotto, the speck adds this distinct smoky, salty vibe that just pairs beautifully with the fresh, slightly sweet asparagus. The traditional mantecatura—where you mix in butter at the end—gives the risotto its smooth and moist texture. It makes it a classic Italian risotto recipe that's perfect for any occasion.

Thing is, in Northern Italy, asparagus is pretty much the star in so many spring dishes, but risotto is kinda the go-to favorite. And listen, this spring risotto? It's not just simple—it's special. When the speck turns golden and crispy—so so good—it’s often served as a main dish. And you know what? It pairs well with roasted meats or grilled veggies too. What makes it shine is how the speck’s smoky flavor enhances the tender asparagus—making sure each bite offers something really unique. While risotto is found all over Italy, the northern regions take pride in mixing local cured meats with fresh greens. When asparagus is in season, nothing beats the mix of creamy rice and crispy speck. Toasting the rice and frying the speck—really, it brings the heart of Northern Italy to your table. It's one easy risotto recipe capturing spring’s best, offering a taste of Italian tradition that's authentic and oh-so-delicious.

How to prepare Asparagus and Speck Risotto

To make the asparagus and speck risotto, start by preparing a light Vegetable broth following our recipe, taking care to salt it just right so you don't have to add extra salt during the rice cooking. Now move on to cleaning the asparagus: remove the harder, lighter end 1, cut off the tips and split them lengthwise and set them aside 2, then cut the asparagus into small rounds 3.

Peel and finely chop the onion 4. Heat the olive oil in a pot, add the chopped onion 5 and let it wilt over moderate heat for at least 5 minutes. At this point, add the rice 6, and toast it for a few minutes or until it becomes translucent.

Now add the asparagus rounds 7 and continue cooking by adding hot vegetable broth one ladle at a time 8 until the rice is cooked; it will take about 18 minutes in total. While the rice is cooking, cut the speck into small strips 9

Sauté the speck in a pan with a drizzle of oil for a few minutes until it's crispy (10-11) and set it aside. In another pan, sauté the asparagus tips with a drizzle of oil 12

until they are slightly golden and also set these aside 13. Meanwhile, the rice will be cooked, turn off the heat and stir in grated cheese 15 and butter cut into pieces 15.

Stir to flavor and add only part of the speck 16, pepper and adjust salt if necessary, mix and distribute the asparagus and speck risotto onto serving plates; garnish with more speck strips 17 and asparagus tips 18 before serving it hot!