Asparagus Risotto Recipe - Great Italian Chefs

Starter
medium
4
60 minutes

PT1H

A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts. It is important to try and use carnaroli rice as it contains a high starch content, which results a creamier risotto.

Discover more:

Share recipe

Related recipes

Risotto alla Certosina – lake fish and frog risotto

The Kitchen with Great Italian Chefs

Panissa alla Vercellese

Costardi Brothers

Squid ink risotto – risotto al nero di seppia

Valeria Necchio

Ricotta-filled arancina

Accursio Craparo

Coffee and Parmesan cream risotto

Costardi Brothers

Ingredients

print recipe

shopping List

Metric

Imperial

Asparagus cream

1 bunch of asparagus, cut into pieces
1 tsp bicarbonate of soda

Tomato confit

1 tomato
1 tbsp of dark muscavado sugar
flaky sea salt
extra virgin olive oil

Risotto

320g of carnaroli risotto rice
500ml of vegetable stock, hot
4 asparagus spears, each sliced into 4
50g of butter
50g of Parmesan, grated
extra virgin olive oil
salt
pepper

Garnish

shiso cress leaves
10g of pine nuts
4 black olives, chopped
1 lemon, juiced and zested

print recipe

shopping List

Place the asparagus in a small saucepan and just cover with water. Add the bicarbonate of soda and cook for 5–6 minutes, until tender. Drain, reserving the cooking water

1 bunch of asparagus, cut into pieces
1 tsp bicarbonate of soda

Blitz with a hand-blender until you obtain a smooth cream, adding some of the cooking water if necessary

Preheat the oven to 140°C/gas mark 1

Cut a small cross on the bottom of the tomato and blanch in boiling water for 30 seconds. Cool immediately in iced water

1 tomato

Remove the skin, quarter, and put on a baking tray lined with greaseproof paper. Sprinkle with sugar, salt and a drizzle of oil. Bake for 30 minutes

1 tbsp of dark muscavado sugar
flaky sea salt
extra virgin olive oil

To cook the risotto, drizzle a little olive oil in a pan, add the rice and toast it for a couple of minutes. Season with salt and pepper and gradually add the vegetable stock

320g of carnaroli risotto rice
extra virgin olive oil
salt
pepper
500ml of vegetable stock, hot

When half cooked, add the asparagus cream and finish cooking

4 asparagus spears, each sliced into 4

Add the asparagus spears, remove from the heat and add the butter and Parmesan. Stir until creamy

50g of Parmesan, grated
50g of butter

To serve, place the rice on a plate and add the confit tomato, shiso cress, pine nuts and chopped olives. Grate over some lemon zest and finish by pouring some lemon juice onto the sides of the plate