Description
A vibrant and creamy asparagus risotto featuring tender asparagus tips, a silky pureed asparagus sauce, and fragrant leeks, finished with lemon zest and optional pecorino cheese for a delightful springtime dish.
Ingredients
Scale
Vegetables
- 1 bunch asparagus
- 1 large leek (or white onion, diced)
- 4 garlic cloves, rough chopped
- 1/2 cup basil leaves (or sub flat leaf parsley)
- 1 lemon, zest and juice to taste
Main Ingredients
- 1 cup arborio rice
- 3 1/2 cups hot vegetable broth
- 1/4 cup white wine (optional)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper
- 4 tablespoons olive oil, divided
Optional Garnishes
- Lemon zest
- Basil ribbons
- Pecorino cheese
- Optional toasted pinenuts (or other nuts or seeds)
- Chili flakes (Urfa biber is nice)
- Leek oil (optional) or a drizzle of olive oil
Instructions
- Read the directions: Read the recipe all the way through to understand the process before starting.
- Bring water to boil: Bring a small pot of salted water to a boil on the stove to blanch the asparagus.
- Prep asparagus: Snap off fibrous ends of asparagus and discard. Cut 1 1/2 inch tips off and set aside. Slice the middle into 1-inch pieces. Take 1 1/2 cups of middles for blanching and blending; add remaining middles to the tips pile.
- Make asparagus puree: Blanch the 1 1/2 cups of asparagus middles in boiling water until tender and vibrant, about 5 minutes. Drain and reserve 1 cup of cooking liquid. Blend asparagus pieces, cooking liquid, 2 tablespoons olive oil, and basil leaves until smooth. Set aside.
- Start risotto: Thinly slice leek into half-moons, rinse to remove dirt, and drain. Heat 2 tablespoons olive oil in a pot or Dutch oven over medium-low heat. Add leek and garlic and sauté until softened and fragrant.
- Add rice and deglaze: Stir in arborio rice to coat for one minute. If using, add white wine and cook until evaporated.
- Cook risotto: Add 1 cup hot vegetable broth, stirring and scraping up browned bits. Keep the heat at medium-low and stir occasionally, letting rice absorb broth. Continue adding broth 1 cup at a time, stirring frequently, until rice is creamy and slightly al dente. You may not need all broth as the puree adds moisture.
- Add asparagus tips: With the last 1/2 cup broth, add fresh asparagus tips to the risotto and cook for 3 minutes until tender.
- Combine and season: Stir in the asparagus puree, salt, pepper, and lemon juice. Adjust seasoning to taste. Optionally add pecorino cheese for extra flavor. Warm gently over low heat but avoid overcooking to preserve color.
- Serve and garnish: Spoon risotto into bowls and garnish with pecorino cheese, lemon zest, chili flakes, basil ribbons, toasted nuts or seeds, and drizzle leek oil or olive oil as desired.
Notes
- To speed up the process, start blanching asparagus and cooking the risotto simultaneously.
- For added protein, mix in 1 cup peas or edamame, or serve topped with seafood like scallops, shrimp, salmon, chicken, or halibut.
- Sautéed mushrooms and a drizzle of truffle oil enhance flavor; Maitake mushrooms are recommended.
- To add texture, sprinkle toasted nuts or seeds on top.
- Asparagus risotto can also be made in an Instant Pot by reducing vegetable broth to 2 cups; blanch asparagus separately and add the puree and tips after pressure cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
