Risotto with cream of asparagus and Parmigiano Reggiano is an unforgettable culinary experience , in which you can immerse yourself in an explosion of flavors and delight the palate with a symphony of flavours . This recipe celebrates the vibrant green of fresh asparagus, combined with the creaminess of Parmigiano Reggiano cheese and the enveloping touch of extra virgin olive oil.
From the very first glance, you will be captivated by the beauty of the colors that intertwine in the pot, while the aromas spread through the air, inviting you to try this magical dish.
Prepare the risotto with cream of asparagus and Parmigiano Reggiano as follows :
Ingredients for 4 people:
- 300 g of Arborio or Carnaroli rice
- 500 g of fresh asparagus
- 1 clove of garlic
- 50 g of grated Parmigiano Reggiano
- 1.5 l of vegetable broth
- 2 tablespoons of extra virgin olive oil
- Salt to taste
- Black pepper to taste
Wash the asparagus and remove the woody part of the stems. Cut them into small pieces, keeping the whole tips aside for the final decoration. In a saucepan, heat the EVO oil and add the peeled garlic clove. Fry the garlic for a couple of minutes over medium-low heat without letting it burn.
Add the asparagus and cook for 5-7 minutes, until soft. Stir occasionally.
Transfer everything to a blender or use an immersion mixer to get a smooth cream. If necessary, add a little vegetable broth to make the cream more fluid. Season with salt and pepper according to your taste.
In a large pot, add a tablespoon of EVO oil, pour the rice and lightly toast it over medium-high heat for a couple of minutes. Add a ladleful of hot vegetable broth and stir until the broth is absorbed by the rice.
Continue adding the stock a ladleful at a time, stirring constantly and waiting for it to be absorbed before adding the next. This process will take approximately 15-20 minutes. The rice should be al dente.
Add the cream of asparagus to the risotto and stir well to blend the flavours. Continue cooking for a couple of minutes, adding a little vegetable stock if necessary, until the risotto reaches the desired creamy consistency.
Turn off the heat and add the grated Parmigiano Reggiano to the risotto. Stir until the cheese melts completely and blends into the risotto.
Let the risotto rest for a couple of minutes, covered, before serving. Decorate it with the asparagus tips you kept aside and sprinkle with a little black pepper. Serve the risotto with asparagus cream and Parmigiano Reggiano hot and enjoy it immediately.
Enjoy your meal!