Asparagus Risotto

Name: Asparagus Risotto (Risotto Agli Asparagi)
Total time: 30 min
Cuisine: Italian
Ingredients: 8 cups (2 L) vegetable broth; Salt; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; ⅓ cups (320 g) carnaroli, arborio, or vialone nano rice; 3 tablespoons (45 g) unsalted butter, divided; ½ large white onion, diced; 10½ ounces (300 g) asparagus, trimmed, tips cut off, and stems cut into 1-inch (2.5 cm) pieces; ¾ cup (175 ml) white wine; 1 tablespoon (15 ml) extra-virgin olive oil; 3½ ounces (100 g) Parmigiano-Reggiano cheese, grated, plus more for topping (optional)

Risotto Agli Asparagi

Preparation info

Yield:
3 or 4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

This classic risotto has a very delicate, elegant taste, which is probably why it has the reputation of being a go-to dish for a date night or fancy meal. There’s nothing fancy about its preparation, though, which is quite simple and easy to master.

Ingredients

8 cups (2 L) vegetable broth
Salt
⅓ cups (

Europe
Italy
Side dish
Gluten-free
Vegetarian

Method

In a medium pot, warm the broth on the stovetop; it does not need to boil or simmer. The saltiness of the stock is what will season the risotto. Most store-bought broths are already plenty salty, but if using a homemade broth, be sure to salt it to taste.
Meanwhile, add the rice to a small skillet and toast over medium-high heat for 2 to 3 minutes, stirring or