Asparagus and stracchino risotto perfect if you are looking for quick and easy recipes
Creamy and perfectly creamed, asparagus and stracchino risotto is a simple recipe suitable for all occasions.
L’arrival of spring it is marked by the appearance of asparagus. This prized vegetable, protagonist of numerous recipes, gives its best in first courses, such as asparagus and stracchino risotto. Creamy beyond imagination and well balanced in flavours, it is ideal if you are looking for something simple but at the same time refined to bring to the table.
The basic version is great if you have vegetarian guests, while two of the proposed variants, the one with pancetta and speck, are perfect for satisfying the most demanding palates. However, the preparations are similar and you don’t need to be a great chef to prepare a good risotto. Just follow our advice and you’re done!
How to prepare the asparagus and stracchino risotto recipe
- First wash the asparagus and remove the final part of the stemtoo hard to use. Then cut them into chunks keeping the tips whole.
- In a saucepan, heat the oil and brown the shallots with the stems. Add the rice and after having it toasted for a couple of minutes start the actual cooking by adding the boiling broth so that the rice is always just covered. From now on it will take 16-20 minutesdepending on the variety.
- About 5 minutes before the end of cooking, add the asparagus tips and season with salt and pepper.
- Only when cooked instead and out of the fire, stir with the stracchino.
- Serve the risotto piping hot.
Have we convinced you with this variant of the more classic asparagus risotto? Similarly you can make risotto with cream of asparagus and soft cheese. Prepare the risotto without adding the asparagus in the initial phase and cook only the stems in slices separately, in a pan, with a couple of tablespoons of oil and a clove of garlic, until they are tender. Then blend them with the mixer by immersion and add the cream to the risotto about 5 minutes before the end of cooking, together with the asparagus tips. Finally, stir in the cheese to obtain a creamy risotto with asparagus.
The variants of asparagus and stracchino risotto: with speck, pancetta or…
For the first version of this variant get yourself 200 g of specks into a single slice and cut it into strips. Then brown it in the pan together with the asparagus stems, in the first phase of the preparation and then continue as per the recipe. The sapidity of the speck and its smoky aftertaste will give the dish an extraordinary boost of flavour.
Another tasty variation of the dish can be obtained by adding 200 g of diced bacon, the choice is yours if smoked or sweet, in the pan with the asparagus stalks. The rest of the recipe will not undergo changes but we can guarantee you that the flavor will benefit a lot.
Finally, white asparagus is much more precious and delicate than the traditional ones. However, preparing the risotto using this ingredient is not very difficult: proceed as per the recipe by inserting the stems into slices immediately and the tips last, 5 minutes before the end of cooking. Since white asparagus is usually larger in size, split the tips in half before using.
The risotto should be eaten freshly made, hot and creamy, but if you have any leftovers you can keep it in the fridge for a couple of days and heat it in a pan or in the microwave before consuming it.
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