Asparagus risotto is a delicious, fresh and summery meal, perfect for warm evenings. We asked Italian chef Alberto Rossetti, from Brunello restaurant in London, to share his signature asparagus risotto recipe with us, and below he explains the recipe in a simple step-by-step format that’s so easy to follow – giving you perfect results every time. Some people seem to think risotto is complicated but this simple recipe proves otherwise, taking just fifteen minutes to cook up the perfect plate of Italian rice! The addition of light candied lemon peel compliments the asparagus so well, giving it a real hit of freshness that makes the creamy base seem even more irresistible. Alberto’s recipe serves two people but the ingredients work well all multiplied for bigger parties. As with any risotto recipe you can serve this as a smaller portion for a starter, or dish it up as a main course – as the main event. However you choose to serve this asparagus risotto, one thing is for sure, it’ll become a family favourite in no time at all thanks to the delicious mix of flavour.
- 1 lemon, rind only
- 100g sugar
- 1tbsp olive oil
- 140g carnaroli rice
- 6 asparagus spears, sliced, plus more steamed asparagus for garnishing
- 900ml vegetable stock
- 1tbsp double cream
- 1tbsp butter
- 40g Parmesan cheese
Simmer the lemon peel in water for 3 minutes. Repeat this process three times, refreshing the water in between. For the final time add the sugar and only 100ml water. Cook for 2 minutes to remove any bitterness. Drain for a last time, finely slice and reserve for garnishing later.
Add the oil to a pan, and over a medium heat, add the rice. Toast for two minutes.
Add the asparagus and the stock, cook for 15 minutes.
When the rice is cooked, stir in the butter, Parmesan, and cream.
Serve with the additional asparagus and lemon peel scattered over.