One-Pot Italian Risotto with Asparagus Recipe

 

 

 

 

 

Receita de uma Panela Risoto Italiano com Aspargos

Italian risotto with spring asparagus and parmesan cheese is a symphony of flavors that celebrates the season. The arborio rice, patiently drizzled with white wine and vegetable stock, reveals its unique creaminess. The asparagus, fresh and vibrant, accentuates the texture with its delicate crunch. Golden onions and garlic perfume the mixture, while Parmesan cheese adds a comforting richness. With each bite, the culinary experience unfolds in layers of complexity, culminating in an irresistible harmony. This dish, a symbol of Italian elegance, is a celebration of cuisine that transcends the seasons, transporting the palate to a realm of refined pleasure.

ONE POT RISOTTO RECIPE

INGREDIENTS

  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups of heated vegetable stock
  • 1 bunch of asparagus, cut into small pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

PREPARATION METHOD

  1. Heat the broth first: Heat the vegetable stock in a saucepan and keep it warm throughout the process.
  2. Sauté the onion and garlic: Heat the olive oil and 1 tablespoon of butter in a large saucepan. Sauté the onion and garlic until golden brown.
  3. Add the rice: Add the arborio rice to the pan and stir to coat the grains with the fat.
  4. Deglaze with white wine: Pour the white wine into the pan and stir until the alcohol evaporates.
  5. Add the broth: Add the stock, one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more. Continue this process until the rice is cooked al dente.
  6. Add the asparagus: Add the chopped asparagus to the risotto and continue stirring until they are cooked but still crunchy.
  7. Add the cheese: Add the Parmesan cheese and the remaining tablespoon of butter. Stir well until you get a creamy mixture.
  8. Adjust the seasoning: Season with salt and pepper to taste.
  9. Serve and decorate: Finally, serve the risotto on individual plates, sprinkling chopped fresh parsley on top.

This Italian risotto with spring asparagus and Parmesan cheese is an explosion of fresh, creamy flavors. Perfect as a main course or a refined side dish. Enjoy!

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