Risotto with asparagus

Ingredients

• 320 gCarnaroli rice
• 750 gasparagus
• 50 gGrana Padano DOP
• 50 gbutter
• 1shallot
• as neededextra-virgin olive oil
• 2carrots
• 1 stalkcelery
• 1onion
• 2 litreswater
• as neededfine salt
• as neededblack pepper
• as neededextra-virgin olive oil

Instructions

1. 1

   Prepare asparagus

   Snap off the tough ends of the asparagus by hand and keep them for the stock. Cut off the tips to use as a garnish, then slice the remaining asparagus thinly.

2. 2

   Chop vegetables

   Wash the stock vegetables, then cut the celery, carrots and onion into large pieces.

3. 3

   Make the stock

   Put the vegetables and reserved tough asparagus ends in a saucepan. Cover with 2 litres of cold water and bring to the boil; simmer for at least 30 minutes. Finely chop the shallot.

4. 4

   Cook asparagus

   Soften the shallot for a few minutes in a little oil. Add half the sliced asparagus and cook for a couple of minutes, stirring now and then. Season with salt and add a ladleful of stock.

5. 5

   Simmer and blanch

   Cover and cook the asparagus for about 5 minutes, then leave it to cool. Meanwhile, blanch the asparagus tips in salted water for a couple of minutes.

6. 6

   Chill and purée

   Cool the tips in iced water so they keep their bright colour and crispness. When the sliced asparagus is lukewarm, blend it with 15 g of oil until smooth.

7. 7

   Toast the rice

   Heat a little oil in a wide pan. Add the rice with a pinch of salt and toast for 3–4 minutes.

8. 8

   Cook the risotto

   Add enough stock to cover the rice and continue cooking, adding more stock as needed. Halfway through cooking, stir in the remaining sliced asparagus and adjust the seasoning if needed. Set aside a couple of tablespoons of the purée.

9. 9

   Finish cooking

   When the risotto has 2–3 minutes left to cook, stir in the rest of the purée. Once cooked, cover and leave to rest for 2 minutes, then stir in the butter and grated cheese.

10. 10

    Season and serve

    Add a pinch of pepper, a little oil and the reserved asparagus purée, then stir vigorously. Serve hot, garnished with the asparagus tips.

What is asparagus risotto?

Risotto is an Italian rice dish cooked gradually with stock and stirred until creamy. This spring version centres on asparagus, using its tender slices in the rice and its tougher ends to flavour the stock.

The method makes two textures work together: a smooth asparagus purée enriches the rice, while blanched tips add a crisp garnish. Carnaroli rice is a good fit because it holds its shape as it releases starch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 589 calories, 0g protein, 82g carbs, 22g fat.

The rice is the main source of carbohydrate, while butter, olive oil and cheese contribute much of the fat. Grana Padano adds some protein, though the nutrition figures provided list protein as 0 g. For a more balanced plate, serve it with a side salad or another vegetable dish.

Making the most of asparagus

Tough ends: snap these off before slicing the spears and add them to the stock pot. They contribute asparagus flavour without ending up in the finished risotto.

Tips and stems: keep the tips whole for the garnish, and slice the rest thinly so they cook quickly. The recipe divides the slices between the purée and the risotto.

Building the asparagus purée

Cook gently: soften the shallot in oil, then cook half the asparagus slices with a ladleful of stock under a lid for about 5 minutes. Let the mixture cool until lukewarm before blending it with 15 g of oil.

Keep some back: reserve a couple of tablespoons of purée before adding the rest near the end of cooking. The remaining purée is stirred through just before serving.

Cooking the rice evenly

Toast first: stir the rice in hot oil for 3–4 minutes with a pinch of salt. This gives the grains a head start before you begin adding stock.

Add gradually: start with enough stock to cover the rice, then add more as it is absorbed. Stir and check the texture as you go; the rice should be tender with a little bite, not dry.

Getting the texture right

Creamy finish: the purée, butter and grated Grana Padano are stirred in at the end, giving the rice a rich, cohesive texture. After the 2-minute covered rest, stir vigorously with the final oil and purée.

Crisp garnish: blanch the tips briefly, then cool them in iced water. This stops them cooking further and keeps a contrast with the soft rice.

Serving and timing

Stock time: simmer the stock for at least 30 minutes from the boil, while the asparagus mixture is prepared. Keep the finished stock hot and ready to add to the rice.

At the table: serve the risotto as soon as it is finished, with the asparagus tips on top. It works well as a first course, or alongside a simple salad for a more substantial meal.

Recipe notes & tips

• Keep the stock at a gentle simmer so it is hot when added to the rice.
• Use a wide pan to help the rice cook evenly.
• Add stock a little at a time once it has covered the rice, checking the texture as you go.
• Cool the asparagus tips promptly in iced water after blanching.
• Grate the Grana Padano finely so it melts readily into the hot risotto.
• Serve straight after the final vigorous stir for the creamiest texture.

Variations

• Lemon finish: add a little finely grated lemon zest at the end for a fresh note.
• Herb garnish: scatter chopped parsley over the plated risotto for a herbal accent.
• Extra vegetables: serve with peas on the side for another spring vegetable.
• Cheese swap: use finely grated Parmesan in place of Grana Padano.
• Vegetable stock: use ready-made vegetable stock instead of the homemade stock, keeping it hot before adding.

Common mistakes to avoid

• Discarding the tough ends: add them to the stock pot instead to make use of the whole asparagus.
• Overcooking the tips: blanch them for just a couple of minutes, then cool them in iced water.
• Adding cold stock: keep the stock hot so it does not interrupt the rice's cooking.
• Pouring in all the stock at once: add more as needed after the initial amount covers the rice.
• Skipping the rest: cover the cooked risotto for 2 minutes before adding the finishing ingredients.
• Serving too late: bring the risotto to the table promptly after stirring in the final purée.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; the rice will be softer than when freshly made.

Frequently asked questions