Foolproof Creamy Asparagus Risotto
This recipe creates an exceptionally creamy asparagus risotto by using a unique dual-technique. Asparagus stalks are blended into a vibrant purée to form the flavor base, while tender tips are folded in at the end for texture. The result is a luxurious, restaurant-quality dish brightened with a final touch of lemon.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Medium saucepan
- Blender
- Large bowl (for ice bath)
- Slotted spoon
- Ladle
- Chef's knife
- Cutting board
- Cheese grater
- Measuring cups and spoons
Ingredients
- 1 lb fresh asparagus, woody ends trimmed
- 6 cups high-quality vegetable broth
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- ½ cup dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 fresh lemon, for zest and juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the asparagus: Bring a pot of salted water to a boil. Cut the top 1-2 inches (tips) from the asparagus and set aside. Chop the remaining stalks into 1-inch pieces. Blanch the tips in boiling water for 60-90 seconds until bright green, then transfer to an ice bath. Cook the stalks in the same water for 3-4 minutes until very tender. Drain the stalks and blend with 1/4 cup of vegetable broth until a smooth purée forms.
- Warm the broth and sauté aromatics: In a medium saucepan, bring the remaining vegetable broth to a gentle simmer. In a separate large pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the shallot and a pinch of salt, cooking until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Toast the rice: Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains are translucent. Do not rinse the rice beforehand.
- Deglaze the pan: Pour in the white wine and stir continuously, scraping the bottom of the pot, until the wine has almost completely evaporated.
- Begin adding broth: Add one ladleful (about 3/4 cup) of simmering broth to the rice. Stir gently and constantly until the liquid is nearly absorbed. Repeat this process, adding one ladle of broth at a time and waiting for it to be absorbed before adding the next. Continue for about 15-18 minutes until the rice is al dente.
- Incorporate the asparagus purée: Stir the asparagus purée into the risotto along with a final ladle of broth. Cook, stirring, until the risotto is creamy and has a pale green hue. The consistency should be fluid enough to slowly spread on a plate. Taste and season with salt and pepper.
- Finish with 'Mantecatura': Remove the pot from the heat. Vigorously stir in the remaining 2 tablespoons of cold butter, the grated Parmigiano-Reggiano, and the zest of one lemon until fully melted and emulsified. Gently fold in the reserved blanched asparagus tips. Let it rest for one minute before serving.
Notes
For best results, always use warm broth and add it one ladle at a time; this is crucial for a creamy texture. Avoid stirring too little (it will stick) or too much (it can become gluey). For variations, try adding crispy prosciutto, sautéed mushrooms, or fresh herbs like mint or tarragon at the end. If you don't have Arborio rice, Carnaroli is an excellent substitute. This risotto pairs beautifully with seared scallops or a simple green salad. Serve with extra grated Parmesan and a drizzle of high-quality olive oil.