Blue White Asparagus Risotto
- Cooking time
- 1 bunch of white asparagus
- Half shallot
- 1 glass of vialone nano rice/risotto rice
- Half a glass of white wine
- Broth to taste
- Butter / oil to taste
- Grit to taste
- Lemon zest
If you don’t find white asparagus, you can also use green ones. They have a slightly different taste, but will be delicious anyway!
First I cooked the whole asparagus in the steam for about 15 minutes. In this way they will fully retain their properties and taste.
I then cut them into small pieces, leaving the softer tips whole and transferred them to a pan where I had previously fried the shallot.
Season with salt and pepper and add the rice. Let it toast over medium high heat for at least a couple of minutes.
Deglaze with white wine and start cooking with the broth for the time indicated on the package. Stir in a knob of butter or a drop of oil and grated parmesan.
Stir in a knob of butter or a drop of oil and grated parmesan. Below, you will find a similar recipe with green asparagus that takes you through the whole process step by step.