Creamy Asparagus and Parmesan Risotto

Spring has arrived, and with it, the arrival of delicious green asparagus. This creamy, fragrant, and elegant risotto is the perfect celebration of the season. Imagine: a sunny evening, a glass of chilled white wine, and this refined yet simple dish, perfect for a romantic dinner or a get-together with friends. Every bite is an explosion of flavor, combining the sweetness of the asparagus with the richness of Parmesan and the smooth texture of the risotto. Prepare for an unforgettable culinary experience!

This asparagus and Parmesan risotto is more than just a recipe; it's a sensory journey. I created this recipe with those precious moments shared around a table in mind, where simplicity and the quality of the ingredients are paramount. The sizzle of the rice in the broth, the subtle aroma of the asparagus, the cheesy finale… Every step is a pleasure to experience. And believe me, the result is well worth the effort.

So, put on your aprons and let's embark together on this culinary adventure!

Ingredients

Serves 4:

• 300g risotto rice (Arborio, Vialone Nano or Carnaroli)
• 1 kg of green asparagus
• 1 yellow onion, finely chopped
• 50g of butter
• 100ml of dry white wine
• 1 liter of hot vegetable broth
• 100g of freshly grated Parmesan cheese
• 50g of thick fresh cream
• Olive oil
• Salt and freshly ground black pepper
• A few sprigs of chopped flat-leaf parsley (optional)

Instructions

1. Preparing the asparagus: Peel the asparagus, removing the tough ends. Cut off the tips and set them aside. Cut the remaining asparagus into pieces about 2 cm long.
2. Sweat the onion: Melt 25g of butter in a large, heavy-bottomed pan. Add the chopped onion and sweat it over low heat for 5 minutes, until translucent.
3. To fry the rice: Add the rice to the pan and fry it for 2-3 minutes, stirring constantly, until it is slightly translucent.
4. Deglaze with the wine: Pour the white wine into the pan and let it evaporate almost completely.
5. Add the broth: Add a ladleful of hot broth to the rice and stir constantly until absorbed. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is creamy and al dente (approximately 18-20 minutes).
6. Add the asparagus: Add the asparagus pieces to the risotto during the last 10 minutes of cooking. Mix gently.
7. Finishing the risotto: Once the rice is cooked, stir in the remaining butter, grated Parmesan, crème fraîche, and the reserved asparagus tips. Season generously with salt and pepper.
8. To serve: Serve the creamy asparagus and parmesan risotto immediately. Garnish with chopped flat-leaf parsley if desired.

Chef's Tips

For an even creamier risotto, add a tablespoon of mascarpone at the end of cooking.

For a more intense asparagus flavor, you can add a finely chopped garlic clove along with the onion.

Do not add too much salt at the beginning of cooking, as the vegetable stock is already salted.

This risotto is a true springtime delight. It's simple to prepare, the result is exceptional, and the taste experience is unforgettable. Enjoy!