Wine & Other Stories

Creamy Asparagus Risotto and an Australian Wine

Written by Veronica Lavenia

Since the asparagus have a very short season, I take this opportunity to eat them almost every day, when possible. They contain many beneficial properties for the body and are very versatile. Creamy asparagus risotto is a classic of Italian cuisine, in spring. This vegetarian (or vegan, if butter free) dish contains all the flavors of a few but great quality ingredients: organic Italian semi round brown rice, wild asparagus, sea salt and a very special strong Sicilian Eextra virgin olive oil, ideal for a perfect butter free creaming.

Sauvignon Blanc Sémillon 2019 by Cape Mentelle is our suggested pairing: “The sip is pleasant, vibrant, with acidity and flavor giving an invitation to repeat the sip. Good persistence on the nose, with a citrus aftertaste”. For the full review click here.

Sauvignon Blanc Sémillon 2019 - Cape Mentelle

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients for two serves
  • A small bunch of asparagus (wild if possible)
  • 200 g semi round brown rice
  • Pinch of sea salt
  • 4–5 tbsp EVOO
  • 3 tbsp grated Parmigiano Reggiano
  1. Wash and clean the asparagus and cut the tops finely.
  2. Wash the brown rice and cook al dente, in boiling salted water (half a liter of water), until water is absorbed. Remove from the heat, stir in extra virgin olive oil (if you choose Italian oil, is preferable a strong oil from Southern Italy or Sicily, which better enhances the unmistakable taste of asparagus).
  3. Add a sprinkle of good Parmigiano for a more creamy risotto. Serve immediately.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

This site is protected by