Asparagus risotto with Parmesan: a vegetarian authentic Italian delice

Another Easter recipe from the traditional Italian cuisine. The asparagus are a wonderful veg, and asparagus risotto is a fantastic and tasty dish, in the true Italian cooking tradition.

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Enjoy this dish with a classic red wine, as Sforzato from Valtellina.

RECIPE FORMAT

INGREDIENTS

Here is what you need to prepare your asparagus risotto:

• 400 g Carnaroli or Arborio rice
•  35 asparagus
• 1 shallot
• 1 glass of white wine
• 2 cups of vegetable broth obtained by boiling the asparagus
• 1 generous cup of grated Parmesan cheese
• 4 tablespoons of extra virgin olive oil,
• 1 knob of butter
• salt and pepper

DIRECTIONS

1. Clean and wash the asparagus and boil them
   
2. Drain them saving the broth, cut the bottom part in little pieces and keep them apart
   
3. Chop the shallot
   
4. In a large pot put the olive oil and the chopped onions. Roast the onion adding a couple of tablespoons of water
   
5. Add the bottom part of the asparagus and let it cook for at least 20 minutes, adding a little of the asparagus broth if needed
   
6. Add the rice and toast , stirring with a wooden spoon for a few minutes
   
7. Add the white wine and let it evaporate over high heat , stirring constantly
   
8. Reduce the heat, add the vegetable asparagus broth constantly and finish cooking the rice. It will take about 20 minutes
   
9. Turn off the heat and add grated Parmesan cheese and butter
   
10. Stir the rice again, making sure that parmesan and butter are fully melted
11. Add the asparagus  to decorate each dish
    
12. Enjoy your asparagus risotto and Buon Appetito with Easy Italian Cuisine!