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Creamy spring risotto recipe with green asparagus and vermouth

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you’ll find on every farmers market right now. It’s refined with vermouth which adds an extraordinary flavor to this Italian dish. If I can’t go to Italy I need to bring Italy into my kitchen right?😊

Oh how I miss traveling. What I missed the most during that pandemic time is freely traveling the world. Since we live only 1 hour drive away from the Italian I feel like there is a chocolate cookie hangin over my had which I can’t reach no matter what I do. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course. And that spring recipe combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent risotto. This is a combo made in food heaven.

spring recipe, risotto , Italian dish, green asparagus, Italian recipe, main course vegetarian main course

spring recipe, risotto , Italian dish, green asparagus, Italian recipe, main course
spring recipe, risotto , Italian dish, green asparagus, Italian recipe, main course

spring recipe, risotto , Italian dish, green asparagus, Italian recipe, main course vegetarian main course

Creamy spring risotto with green asparagus and vermouth – Whats important !

  • First of all I always prepare all my ingredients in advance . There is nothing more annoying when I have to search for the ingredients like a hectic little hen during the cooking and eventually burn the rice 🙈.
  • I’m roasting the risotto rice for a couple of minutes. Because that way it already releases some of its flavors and it starts fuming heavenly.
  • Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that amazing flavor. Promised.
  • I don’t add all of the soup at once. I add some of the soup and let it get soaked by the risotto and then I add some more soup and let it get soaked again and so on.
  • Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
  • The vegetable soup is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

spring recipe, risotto , Italian dish, green asparagus, Italian recipe, main course vegetarian main course

spring recipe, risotto , Italian dish, green asparagus, Italian recipe, main course
spring recipe, risotto , Italian dish, green asparagus, Italian recipe, main course

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan.

Warm Vacation hugs, yours truly

Nina ❤️

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Creamy spring risotto recipe with green Asparagus and vermouth

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Asparagus, asparagus risotto, gluten free, Italian food, pumpkin risotto, risotto recipes, spring, spring recipes, vegetarian main course
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 696kcal
Author: Nina

Ingredients

  • 1 bunch green asparagus
  • 150 g challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too
  • 350 g risotto rice uncooked
  • 50 ml vermouth like martini, noilly prat but you can leave it out too if you dont have any at hand
  • 100 ml white wine
  • 1200 ml vegetable broth it can be that you need a little bit more or maybe lesse than the 1200ml depends on your rice
  • 70 g butter
  • 100 ml cream
  • 1/2 tsp lemon zest from an organic lemon
  • 70 g grated parmesan cheese plus more for serving

Instructions

  • Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
  • Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
  • Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
  • In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
  • Add the risotto rice and fry for another 5 minutes under constant stiring.
  • The rice will start to release his flavor and start to fume slightly thats the moment to deglace everything with the white wine and the vermouth.
  • When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
  • When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
  • Repeat that step until 1 quarter of the stock is left.
  • When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
  • When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
  • To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
  • Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
  • Enjoy with people you love ❤️😊

Nutrition

Calories: 696kcal | Carbohydrates: 86g | Protein: 17g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1611mg | Potassium: 482mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2447IU | Vitamin C: 10mg | Calcium: 261mg | Iron: 7mg
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