Buongiorno a tutti! I’m happy to share with you another asparagus recipe. This time it’s an easy peasy asparagus risotto recipe, which also happens to be vegetarian friendly.
I like making this dish because you only need a few ingredients, and you won’t end up with a pile of dirty pots and pans after finishing the recipe.
Let’s go!
Do you need to peel asparagus?
No, you don’t need to peel green asparagus. I do recommend washing them with clean water to remove any dirt.
Do you need to cut off the ends?
Yes, the ends tend to dry out where they were cut. The fresher the asparagus, the less you need to remove. The dry ends are usually too chewy and not very pleasant to eat.
There isn’t an exact measurement, but it’s usually somewhere between 0.5 cm (1/4″) and 2 cm (3/4″). You can feel with your knife where the stalk becomes tender, and you can also check the cut surface as you cut. If it looks moist, it’s good. If it looks dry, cut a little more.
You can also use your hands to snap the asparagus. It will naturally break at the right point and you will notice when it becomes easy to snap.
Risotto Rice
For this recipe, I’m using risotto rice. I quickly fry the rice with the shallot and garlic before adding any liquid. Unlike other types of rice, risotto rice needs stirring while cooking to release the starches and create that creamy texture.
I therefore recommend not walking away while making this recipe. Keep your spatula close by and keep stirring to avoid the rice sticking or burning to the pan.
Vegetarian option
This recipe is vegetarian friendly.
Hope you like this Asparagus Risotto recipe as much as I do! Click here for more recipes. Love asparagus? Check out my other Grilled Asparagus Recipe with Poached Eggs and Spinach Sauce.
Video
I uploaded this recipe to YouTube! Watch it here;
Green Grilled Asparagus with Poached Eggs and Spinach Sauce
Adjust servings here:
Equipment
- Hand blender
- sauce pan
- frying pan
- Sieve
- big bowl
Ingredients
- 250 grams green asparagus
- 150 grams peas (frozen)
- 150 grams risotto rice
- 1/2 lemon
- 625 ml water
- 125 ml white wine
- 4 tsp stracchiatella cheese or use burrata or mozzarella
- parmesan cheese
- lemon zest
- olive oil
- salt & pepper
Instructions
- Chop the shallot. Grate the garlic.
- Wash the asparagus and chop off the ends.
- Cut the asparagus into pieces of 2 cm (3/4″). Add the tips plus the second row below the tips into a small bowl. Add the rest to a pan.
- Add half of the peas to the pan with the asparagus. Fill with water, then add salt and pepper.
- Boil for 15 minutes over low-medium heat.
- Strain the asparagus by placing a sieve or colander over a bowl. Make sure to save the cooking water from the asparagus and peas.
- Puree the asparagus and half of the peas with a hand blender. Add the vegetables to a blender cup and blend until smooth.
- Heat up a frying pan over medium-high heat. Add olive oil, sauté the shallot, then add the garlic. Switch to low heat.
- Add the risotto rice to the pan. Stir fry for 30 to 40 seconds until the rice is coated with the onion and oil.
- Add a few spoons of cooking water and mix with the risotto. Keep the heat on low-medium. The water should be simmering. Add 1 to 2 tablespoons of the asparagus-pea puree. The rice should cook for around 40 minutes in total.
- Stir while the water is simmering. Add more cooking water and puree once it has evaporated.
- After 30 minutes, add 2 to 3 splashes of white wine. Stir and simmer. Add the asparagus tips. They need around 10 minutes to become cooked and soft.
- With 5 minutes left, add the lemon juice and other half of the peas. Taste the risotto rice and make sure it’s cooked, but not overcooked.
- Grate the parmesan and mix it through the risotto.
- Add the risotto to a bowl or plate. Add a few spoons of stracciatella cheese, then finish with a drizzle of olive oil, parmesan flakes, lemon zest, and mixed pepper.
Enjoy!
