Description
Discover the elegant French‑Italian fusion of creamy Risotto aux asperges vertes, featuring tender green asparagus spears, aromatic white wine, and melty Parmesan. Perfect for a light yet satisfying dinner, this dish balances rich texture with fresh garden flavors.
Ingredients
Scale
- 7 green asparagus spears
- 2 tablespoons olive oil
- 130 g Arborio rice
- 1 shallot
- 8 cl white wine
- 1 vegetable broth cube
- 40 g grated Parmesan cheese
Instructions
- Trim the asparagus and cut into 2‑cm pieces.
- Slice the shallot finely.
- Heat olive oil in a large pot over medium heat and add the shallot.
- Sauté until translucent, then add the Arborio rice and toast briefly.
- Deglaze with white wine and let it reduce.
- Add water from the dissolved broth cube and continue cooking, adding hot broth gradually, stirring frequently, for about 15‑18 minutes.
- When the rice is al dente, fold in the asparagus pieces and cook for 2 minutes.
- Stir in grated Parmesan until melted and creamy.
- Season with salt and pepper to taste.
Notes
Tip: you can replace Parmesan with nutritional yeast for a vegan version. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of broth.
- Prep Time: 10
- Cook Time: 25
- Category: B
- Method: Simmer, Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2
- Sodium: 600
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
- Cholesterol: 30
Keywords: risotto, asparagus, green asparagus, creamy, Italian cuisine, vegetarian, comfort food