Risotto with Asparagus

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Risotto with asparagus (con asparagi) is my choice as the nicest vegetable risotto. The asparagus tips are reserved to be served still al dente (i.e. tender but still firm to the bite), while the rest of the asparagus cooks until it has almost dissolved. Once I had this risotto at a well-known London restaurant with only a very small amount of the new season's asparagus in it I later wondered whether I was seriously ill because of the extraordinarily powerful