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Asparagus risotto

370 kcal
30 min
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about the recipe

Spring on your plate

For 4 people, this recipe contains:

500 g green asparagus

350 g Carnaroli rice

70 g butter

1L of water

50 g of grated Parmesan Reggiano cheese

In addition, what you will need:

2 to 3 tbsp. olive oil

1 onion

1 carrot (option)


1 high-sided pan

1 saucepan

1 wooden spoon


  1. First prepare the asparagus. To remove the hard part from the bottom of the stalk, bend the asparagus until it gives way. Set the tougher pieces aside. 
  2. Steam the asparagus for 10 minutes. Asparagus should remain crisp.
  3. Remove the asparagus from the steam bath, cut off the heads and set aside. Cut the stalks into 1 cm long pieces. 
  4. Add the asparagus waste, half an onion and a small carrot to the boiling water. Add plenty of salt and bring to a boil, then lower the heat. This is the stock that will be used to cook the risotto.
  5. In a frying pan, melt 15 grams of butter and brown the asparagus. Then add 1 tablespoon of olive oil and ½ minced onion and sweat.
  6. Add the rice and 1 ladle of broth. Let the rice absorb the broth before adding another ladle and so on until the rice is creamy. Use a wooden spoon to gently turn the rice.
  7. At the end of the cooking time, add the asparagus tips, the cold butter cut into small cubes and the parmesan. 
  8. Mix gently and let stand for 2-3 minutes, covered, before serving.

It's ready!

The MagicTip: the broth technique works for any type of vegetable waste. Keep any peels, cuts, etc. in the freezer and use them as the base for your next broth.

Allergens: contains dairy products and onion. 

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