Risotto with White Asparagus Cream

Name: Risotto with White Asparagus Cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: White asparagus from Bassano del Grappa 1.1 lbs; Vegetable broth approximately 4 ¼ cups; Extra virgin olive oil 4 spoonfuls; Mascarpone cheese ½ cup; Fine salt to taste; Parsley to chop 1 spoonful; Carnaroli rice 1.6 cups; Black pepper to taste; White onions ½; Butter 4 tbsp; Grana Padano PDO cheese to taste

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668

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 668
Carbohydrates g 74.9
of which sugars g 4.9
Protein g 14.7
Fats g 34.4
of which saturated fat g 18.14
Fiber g 4.1
Cholesterol mg 74
Sodium mg 835

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Creamy texture sets Easy Risotto with White Asparagus Cream apart, showing off fluffy grains that look soft and inviting in every single bite. Family gatherings, special celebrations, or just a regular weeknight feel a little more DELICIOUS around a dish like this—simple comfort and a real taste of Italy right at home. Nice golden-white color from the tender asparagus cream gives this homemade risotto with white asparagus cream a pretty look on the table, and that subtle sweet flavor blends so well with the Parmesan cheese risotto everyone loves. When you’re after good flavor and a creamy finish, nothing quite matches the combination of white asparagus, nutty cheese, and high-quality Carnaroli rice risotto, all soaking up the goodness from that hot vegetable broth risotto base. It’s popular with home cooks who like easy risotto recipes, since so many staple ingredients go into the best Risotto with White Asparagus Cream recipe families keep coming back to. This creamy risotto recipe brings together everything you'd want for those times when you just want a comforting, moist and soft meal that makes people happy to sit down for seconds.

Busy families find this creamy risotto works great for dinners where taste and satisfaction are a big deal, but you don’t want anything too fancy or complicated. Serving ideas? This creamy risotto works well alongside a tossed green salad, some baked salmon, or even on its own as a main course—pretty versatile for whatever the crowd needs or likes on a given night. Since the sweetness of asparagus pairs nicely with a little crunch from toasted breadcrumbs or fresh herbs, families can mix it up to fit all sorts of tastes, all year. It simply looks great (even better with a sprinkle of cheese or chopped chives on top), fits plenty of occasions from holidays to quiet nights in, and always delivers on that cozy, satisfying feel you want from any Italian rice dish. Don’t be surprised if requests come in for seconds...there’s just something about homemade Risotto with White Asparagus Cream that gets everyone digging in and talking about it all night. Super nice for sharing with loved ones, this risotto packs lots of flavor, tried-and-true comfort, and enough creaminess to turn any meal into a really special sitting-together treat.

INGREDIENTS

668

Calories per serving

Ingredients for the risotto: White asparagus 1.1 lbs (500 g) - from Bassano del Grappa; Vegetable broth 4 ¼ cups (1 l) - approximately; Extra virgin olive oil 4 spoonfuls; Mascarpone cheese ½ cup (125 g); Fine salt to taste; Parsley 1 spoonful - to chop; Carnaroli rice 1.6 cups (320 g); Black pepper to taste; White onions ½; Butter 4 tbsp (60 g)

for seasoning: Grana Padano PDO cheese to taste

Preparation

How to prepare Risotto with White Asparagus Cream

To prepare the risotto with white asparagus cream, wash the asparagus under running water, then scrape away the tougher outer part 1 (without touching the tips), tie the asparagus with kitchen string 2, cut off the woody part at the end 3, and if necessary, even them out with the help of a knife or a peeler. (for all details, refer to the Cooking School How to clean asparagus)

then simmer them for about 20 minutes in salted water in a tall and narrow pot 4, from which only the tips should protrude, which will cook with the steam from the water itself. After 20 minutes, remove the asparagus from the water and let them drain 5, then as soon as they are lukewarm, cut off the tips 6, set them aside and cut the stalks into pieces.

In a pan, place 2 tablespoons of oil and 20 grams (0.7 oz) of butter 7, then add the chopped asparagus stalks 8 and after a few minutes, stew them with a ladle of vegetable broth 9;

At mid-cooking, add half of the asparagus tips 10 (the other half will be used for the final seasoning), once the broth has evaporated, add the mascarpone 11, allow it to melt well 12

and then blend everything in a mixer 13 until you obtain a thick cream 14. In another large pan, place two tablespoons of oil, the remaining butter, add the onion 15 and let it soften for at least 10 minutes.

Add the rice, which you will toast for a few minutes 16; at this point, gradually add the vegetable broth 17, until fully cooked. Five minutes before the end of cooking, add the previously prepared white asparagus cream to the rice 18, adjust the salt and pepper;

incorporate the reserved asparagus tips 19, turn off the heat and finally add the chopped parsley (20-21), mix well and serve the risotto with white asparagus cream immediately, sprinkling with grated Grana Padano DOP as desired.

Storage

Store the risotto with white asparagus cream in the refrigerator, in an airtight container, for 2-3 days. Freezing is not recommended.

Advice

If you don't like or have an intolerance to mascarpone, you can also make this risotto by omitting it; proceed in the exact same way and you will obtain the classic risotto of Bassano del Grappa, typical of the place where the delicate and fragrant white asparagus is grown.

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