Creamy asparagus risotto is a classic of Italian cuisine.
The Asparagus has ancient origins, as it was already known by the Egyptians and the ancient Romans. These populations knew the method of cultivation and preparation.
In Spring, creamy asparagus risotto is a must. Wild asparagus give this risotto a very special flavor. They, being more tender, are particularly suitable for recipes like this.
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 extra virgin olive oil, ideal for a perfect butter free creaming.
Creamy asparagus risotto: Ingredients
A small bunch of asparagus (wild, if possible)
200 g (5 oz) semi round brown rice
Pinch of sea salt
4-5 tbsp extra virgin olive oil
3 tbsp Parmigiano Reggiano, grated
Creamy asparagus risotto: Method
- Wash and clean the asparagus and cut the tops finely.
- 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).
- Add a sprinkle of good Parmigiano for a more creamy risotto. Serve immediately.