Quick Asparagus Risotto
70% autentično · Italian-inspired
A simplified and faster version of traditional asparagus risotto, perfect for weeknights. Uses pre-cooked asparagus or pureed asparagus for quicker integration and a slightly less complex process.
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Sastojci
- Arborio rice300g
- Fresh asparagus400g
- Chicken or vegetable broth1 liter
- Onion1 small
- Garlic1 clove
- Parmesan cheese60g
- Butter40g
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Wash and trim asparagus. Cut into 2cm pieces. Blanch in boiling salted water for 3 minutes. Drain and set aside.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat olive oil and half the butter in a pan over medium heat. Sauté the onion until softened, about 4 minutes.
- 4
Add the garlic and cook for 30 seconds.
- 5
Add the Arborio rice and toast for 1 minute, stirring.
- 6
Add about 750ml of warm broth. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally.
- 7
Stir in the blanched asparagus pieces and the remaining broth. Continue to cook, uncovered, stirring frequently, for another 5-7 minutes, until the rice is al dente and the risotto is creamy.
- 8
Remove from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper.
- 9
Let stand for 1 minute before serving.
