When I finally see the sign that announces “Fresh Local Asparagus” at my favorite produce place, my heart fills with joy and my mouth can already taste the creamy texture of a risotto with the green spears. Their season is short and I want them on my table at least once a week. This recipe is one of my favorite ways to eat asparagus.
Ingredients: Sp V B Gf Ef
(for 4 people)
- 10 – 12 spears of organic green asparagus
- 10 oz. of rice (Arborio or Carnaroli)
- A pot of boiling water
- 2 Tbsp. of butter
- 3 Tbsp. of EVOO
- 1 organic bouillon cube
- ½ yellow onion, chopped
- 3 Tbsp. of grated Parmesan cheese
Wash the asparagus, cut and discard the hard ends, then cut them into ½ inch-long sections, setting aside the tips. Peel the onion and chop it finely. Grate the Parmesan cheese and set aside. Sauté the onion with the oil and half the butter, on medium heat, until slightly golden. Raise the heat, add the bouillon cube and let it melt – always stirring – then add the asparagus sections. Cook for one minute.
Add the rice and let it toast on high heat – always stirring – for a couple of minutes, until the grains look translucent. This passage is very important because the rice must absorb the fat, so that it doesn’t absorb too much liquid while cooking and the grains remain separated.
Add 1 cup of hot water, stir the rice, and lower the heat to medium-low. When the risotto starts to thicken, add some hot water, one ladle at a time, stirring often.
It usually takes between 12 and 15 minutes for the rice to cook. Taste it after 10 minutes and, when if feels almost done, add the asparagus tips, adjust for salt if needed, add half a ladle of hot water, stir, remove from the stove and let it sit – covered – for a couple of minutes. Uncover, add the rest of the butter and the Parmesan cheese, stir and serve immediately as it tends to thicken very quickly.
