Risotto con Asparagi e Prosecco

Name: Risotto con Asparagi e Prosecco (Asparagus and Prosecco Risotto)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Salt and pepper, to taste; 20 large green asparagus; 80 g onion, finely chopped; 1 small bunch pea shoots, to garnish; 280 g Riso Gallo Carnaroli Gran Riserva rice; 2 tbsp extra virgin olive oil; 1 litre vegetable or chicken stock; 200 ml prosecco DOC; 40 g grated Grana Padano; 30 g unsalted butter

Asparagus and Prosecco Risotto

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

A great classic creamy risotto with tangy asparagus and an extra acidity hit from prosecco DOC. Believe me, in its simplicity this recipe ticks all the boxes. A must for all lovers of Italian food.

Ingredients

20 large green asparagus
80 g onion, finely chopped
2 tbsp

Europe
Italy
Starter
Mediterranean
Vegetarian
Gluten-free

Method

Trim off the bottom woody ends of the asparagus stalks. Peel with a potato peeler and boil in salted water for 1 minute. Cool them down immediately in iced water to retain the green color. Cut off the tips and set aside to use as a garnish. Chop the rest of the asparagus and keep them for the risotto. Blanch all the asparagus peelings and blend them with a glass of water. Keep this asparagus sa