Authentic Vegetarian Italian Asparagus Risotto
I continue my quest to fill out this category of the site. It just seemed wrong that I had so many pizza and lasagna recipes yet there were just a few risotto recipes. After all risotto is a major Italian dish it left such a void that I felt compelled to fill and I hope you are enjoying the path I am taking to fill it up. I know many of the recipes so far have been vegetarian but I promise to balance this fact out too.
Now there are very many different vegetables that all go well in risotto but asparagus is such a distinct flavor it gives the risotto a very distinguished and elegant flare that others would not. It is bold and makes a statement which in a risotto that is a single vegetable needs a vegetable that is going to stand up and be noticed others would get lost and there are very few that have their own standout flavor. Artichoke would be another but most others are more of a side player not the center stage kind of flavor this will give your risotto.
If using things like peppers I would use a few different ones and this is for both flavor and color they would make a bold statement in appearance and I am not sure I wouldn’t all most leave them raw so they offer a texture contrast. Now you could also use zucchini or summer squash although I think I would lead to both they have just a slight difference in their flavor and once again color wise would be more attractive with both. Not to mention they are both awesome with parmesan cheese although I am of the thought that the cheese can be varied I know this is not strictly authentic but I am of the mind to try a blue or fete cheese for a bold statement while still adding that much need creamy element. I mean there are probably as many different ways to make risotto combinations as place in Italy.
- 16 ounces green asparagus, chopped
- 1½ cups Lotus Foods Organic Carnaroli Rice
- 1 yellow onion, chopped
- 4½ cups Imagine Foods Organic Low Sodium Vegetable Broth
- 1 cup FOXEN Chardonnay Tinaquaic Vineyard
- ⅓ cup butter, unsalted
- ¼ cup parmesan cheese, grated
- 1 tablespoon parsley, chopped (optional)
- Few sprigs fresh parsley, to garnish
- Salt and fresh ground black pepper to taste
- To start you first you need to cut the asparagus ends of to remove the woody part and then gently wash them.
- In a large saucepan add the vegetable broth and boil your asparagus in it for five minutes or until tender.
- Remove the asparagus and keep the broth on the stove at a simmer this will be used to make your risotto.
- When it cools cut it into very small pieces.
- In a large deep skillet sauté the onions in some olive oil until they are translucent then add bit more olive oil and the Organic Carnaroli Rice and stir it until the rice has absorbed the oil and has turned translucent.
- Add the wine and allow the rice to fully absorb it over a medium heat.
- Begin to add the broth a small amount at a time stirring continually. When all the broth is absorbed add a bit more and continue until the rice becomes tender when you bite it but still a bit firm in the middle. Adjust salt and pepper as you go this should take about twenty minutes.
- After about ten minutes add your asparagus pieces you cut earlier and blend them in while stirring the rice.
- To make your risotto nice and cream you need to when the risotto is almost done remove it from the heat.
- Next stir in the butter and cheese making sure to stir constantly until everything is fully coated with the butter and cheese this needs to be vigorous for a minute or so, then allow to stand for a minute or two before serving at this time if using the parsley blend it in too.
- Transfer to individual bowls and garnish with fresh parsley.
One of the joys of any risotto recipe is that the rice is served up in a cream rich way that no other cooking method seems to do the same justice to the rice. If you like risotto there is so many different ways you can enjoy it. When I set out to build this category out I sought out as many different ways to come at this classic Italian dish as possible it seems I have started out on a vegetarian streak this was not necessarily by design but it shows that a great dish can be void of meat and still be great tasting all on its own.
Leave a Reply
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (404799 Views)
- Home (142307 Views)
- Best Pizza Sauce for Home Made Pizza (65165 Views)
- Crispy Chicken Milanese with Herb (27806 Views)
- Authentic Clams Oreganata (20454 Views)
- The Best Bechamel in the World (14886 Views)
- Authentic Old World Italian Pizza Dough Recipe (13731 Views)
- Lasagna Rollups in the Slow Cooker (11792 Views)
- Just How Far Ahead Can I Make Lasagna (11354 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11334 Views)