Name: Risotto with Asparagus (Risotto agli Asparagi)
Total time: 45 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 3 tablespoons butter; Freshly ground black pepper; 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); ¼ cup freshly grated Parmigiano-Reggiano; 3 cups water; 1 pound asparagus; Salt; 4 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 4 cups water; ½ small yellow onion

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
45 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

To give this risotto a rich asparagus flavor, use the water the asparagus is cooked in as part of the liquid to cook the rice.

Ingredients

3 cups water
1 pound asparagus
Salt

Method

Put 3 cups water in a deep skillet, place over high heat, and bring to a boil.
Cut off the woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon