Risotto d’Asparagi

Name: Risotto d’Asparagi (Asparagus Risotto)
Yield: 4–6 people
Cuisine: Italian
Ingredients: 500 g medium to large asparagus stalks, peeled and trimmed (reserve the ends and peelings for the stock); 300 g arborio rice; 75 g Parmesan, freshly grated; 2 celery sticks, stringed; salt and pepper; 1 large onion, peeled and very, very finely chopped; 125 g butter; 2 onions, peeled; asparagus ends and peelings; 1 bay leaf; 2 carrots, peeled

Asparagus Risotto

Preparation info

4–6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

For me, one of the best of all risotti. You will need to make an asparagus stock, which is unavoidable, but it can be done in advance.

Ingredients

300 g arborio rice
500 g medium to large asparagus stalks, peeled and trimmed (reserve the ends and peelings for the stock)

Europe
Italy
Main course
Starter
Mediterranean
Vegetarian

Method

Pulse the stock vegetables together in a food processor until fine. Put with the bay leaf into a 6 litre pot and cover with water, at least 4 litres. Season and bring to the boil. Boil for 30 minutes, then sieve. Discard the vegetables and return the stock to the boil, reducing it to concentrate the flavour until you are left with about 2 litres. Cool and refrigerate if not using immediately.</