Asparagus is harvested in spring, usually between April and May. The exact timing depends on the climate and location. The best time to harvest is early in the morning, when the asparagus is still fresh and firm.
Let's take a look at how we made a delicious asparagus risotto. Here's the recipe.
Ingredients (for 4 servings):
250 g (1 ¼ cups) risotto rice (e.g., Arborio)
1 medium carrot
200 g (7 oz) fresh asparagus
1 small onion
2 cloves garlic
750 ml (3 cups) vegetable broth (preferably homemade or gluten-free)
100 ml (⅓ cup) dry white wine
50 g (3 ½ tbsp) butter
2 tbsp olive oil
50 g (about ½ cup) Parmesan cheese (or more, to taste)
2 tbsp freshly grated Parmesan for topping
Salt and pepper to taste
A bit of fresh thyme or rosemary (optional)
Extra virgin olive oil from Slovenian Istria for finishing
Instructions:
Prepare the ingredients:
Peel the carrot and slice it thinly or dice it into small cubes.
Wash the asparagus, trim off the tough ends, and cut it into smaller pieces (keep the ends for making a soup or another dish).
Finely chop the onion and garlic.
Prepare the risotto:
In a large pan, heat 1 tablespoon of olive oil. Add the chopped onion and sauté over medium heat until it becomes soft and translucent (about 5 minutes).
Add the chopped garlic and sauté for another 1-2 minutes, until fragrant.
Add the carrot and asparagus and cook for another 3-5 minutes, until the vegetables soften slightly.
Stir in the rice and sauté for 1-2 minutes, allowing the grains to lightly toast and become translucent.
Cook the risotto:
Once the rice is ready, pour in the white wine. Stir until the wine is almost fully absorbed.
Gradually add the hot vegetable broth, a few ladles at a time. Stir frequently, letting the rice absorb the liquid before adding more broth. Continue until the rice is creamy and cooked al dente (this takes about 18-20 minutes).
Finish the risotto:
Once the rice is cooked, remove the pan from the heat. Stir in the butter and half of the Parmesan cheese until everything is well combined.
Taste and adjust with salt and pepper if needed.
Serving risotto:
Serve the risotto on plates. Top with thin slices of Parmesan (you can use a cheese slicer for delicate, thin slices).
Optionally, sprinkle with fresh thyme or rosemary for extra flavor.
Finally, drizzle a few drops of extra virgin olive oil from Slovenian Istria over the top to elevate the dish with its rich, aromatic flavor.
Take a look at this appealing picture of how we served it. :). .
If you like, share that link of that page. Thank you.
If you prefer it with pasta, here's some inspiration for a recipe like that.
Reviewed by analitik
on
1/07/2025
Rating:
