A fresh, vibrant green asparagus risotto to celebrate the best of spring vegetables.
Green. green asparagus risotto is what I crave soon after spring’s arrival in March.
Mother Nature seems to drop more snow in late winter than any sane person would like, but that’s no reason to believe that the vernal equinox doesn’t in fact occur, right on schedule.
And that means asparagus is coming!
Once the snow has melted a pair of busy cardinals usually appear right outside my window, getting their nest ready for…perhaps new carpeting?
All I know is that it’s time to go back to eating food that looks and tastes of springtime, not the dark colors of a cold winter.
Her basic risotto recipe is a standard in my cooking, but once I’d envisioned a particular very, very verde shade of green, I had to stray a bit from her method for making asparagus risotto, which calls for stirring and cooking the risotto with the asparagus for the whole cooking time.
Nothing wrong with that, but by the time the rise is done the asparagus has taken on a dull gray-green color.
It’s not exactly the intense, chlorophyll color of my springtime dreams.
I employed a color-saving culinary trick instead — blanch the asparagus, then puree the stalks immediately with a bit of parsley or spinach.
This not only preserves the greenness, but really intensifies the flavor of the finished dish.
I add the beautiful, tender tips to the risotto at the end.
Marcella-approved pro tips for making classic asparagus risotto:
- Use a mild-flavored brodo, or light broth, as the cooking liquid; it will reduce and become more concentrated as it cooks down and becomes absorbed by the rice. A rich meat or even vegetable stock will overwhelm the delicacy of the risotto and become “distracting” to the balance of flavors.
- The type of rice used to make risotto is important. Special varieties familiar to cooks as Arborio, as well as Carnaroli and Vialone Nano, are all defined by short grains and the amount of starch surrounding the kernels. You can use any kind of rice (or grain, for that matter) in the method of risotto-making, but there’s probably some Italian law ready to decree that what you have is a pot of boiled rice, not the true, creamy amalgamation of rice, broth, butter and Parmigiano known as risotto. Don’t blame me! Italians can get testy on this subject.
- Finally, use the right pot to cook risotto. I almost always use an enameled cast iron casserole. Marcella advises that lightweight pans “are not suitable” because they will not retain heat at a moderate level. Moderation is key. A heavy 18/10 stainless-steel clad type of pan will work just fine.
- (You can skip making the brodo to save time. Instead, use 2 1/2 cups chicken or vegetable broth diluted with 2 1/2 cups water)
- 1 peeled carrot, chopped
- 1 small onion or 1 leek, chopped
- 1 small fennel bulb or 2 celery stalks, chopped
- 1 garlic clove
- 1 small (1 1/2-inch diameter) waxy potato, peeled and chopped
- 1 pound asparagus, tough bottom stalks trimmed off
- 1 cup parsley leaves or spinach leaves
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped shallot or onion
- 1/4 cup cup pinot grigio (or other dry white wine)
- 1 cup Arborio, Carnaroli or Vialone Nano rice
- 4 cups brodo or diluted broth, as noted above
- 1/3 cup freshly grated Parmigiano Reggiano or Grana Padano cheese
- 1 tablespoon fresh lemon juice
- Garnish (optional) Thinly sliced red radish, watercress leaves and fennel fronds
- Make the brodo: Put all ingredients into a saucepan and cover with 5 cups water. Bring to a simmer, then lower heat and cook 30 minutes. Strain the brodo into another pan and keep warm.
- To make the risotto: Bring a medium saucepan of water to a boil with 1 teaspoon salt.
- Slice off the first 3 inches of the asparagus tops. Slice the remaining stalks into 1-inch lengths. Drop the tips into the boiling water and cook 1 minute; remove with a slotted spoon to a bowl filled with ice water. Drop the chopped stalks into the boiling water and cook exactly 3 minutes. Immediately remove the stalks with a slotted spoon and put in a blender along with the parsley or spinach. Add a pinch of salt and ½ cup of the cooking water and puree until very smooth.
- Heat 1 tablespoon of the butter and the olive oil in a Dutch oven or similar heavy pot over medium-high heat until the butter melts and sizzles (but doesn’t turn brown). Add the shallot and 1 teaspoon salt and cook softened, 1 minute or so. Add the rice and stir to coat with the fat until the rice begins to crackle, 1 minute.
- Pour in the wine, stir it around and boil until it’s evaporated. Pour in 2 cups of the brodo and bring to a steady bubble (not a violent boil) and cook until absorbed, stirring frequently for 7 – 10 minutes.
- Add another cup of brodo, another ½ teaspoon salt and continue cooking until almost absorbed. Watch carefully at this point – the rice will be nearly ready when the grains have swelled in volume and the liquid becomes thickened.
- Taste the rice – it should be tender all around, and very slightly al dente at the core. Add more liquid if needed, ¼ cup at a time until you feel it’s done. There should be some thick, starchy liquid still left in the pot. You might not use all the brodo.
- Remove the pan from heat and stir in the reserved asparagus puree, remaining tablespoon butter and half the cheese. Stir in the lemon juice and taste the risotto for seasoning, adding more salt to taste if needed. Gently stir in the asparagus tops.
- Serve in bowls, topping with some radish, watercress and fennel fronds with additional cheese on the side.
Amount Per Serving: Calories: 454 Total Fat: 18g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 36mg Sodium: 845mg Carbohydrates: 56g Fiber: 9g Sugar: 14g Protein: 19g