Learn quick and chic asparagus risotto recipe – 02/18/2024 – Food

Risotto, a good option for lunch or dinner on weekends, has an easy and sophisticated version by chef Heloisa Bacellar.

The list of ingredients is simple: fresh green asparagus, butter, onion, white wine, vegetable broth, risotto rice and grated parmesan cheese.

Another tip is to choose asparagus that appears firm and crunchy, leaving aside those that are already wilted, says Helô Bacellar. Wine helps to perfume, enhance flavors and adds a touch of acidity to the dish.

Helô also recommends not washing the rice, as water stimulates the release of starch, which can make the result less creamy. Separate all the ingredients so as not to interrupt the cooking process and always keep the broth you are going to use warm.

Heloisa Bacellar, who writes the blog Na Cozinha da Helô, ran the Lá da Venda restaurant, which operated for 11 years in Vila Madalena, in São Paulo. She has published books such as “Cooking for Friends” (ed. DBA)

Performance: 4 servings
Preparation time: 1h30 (1h of fire)

Ingredients

• 2 large bunches of fresh green asparagus
• 75 g of butter
• 1 large onion in small cubes (180 g)
• 2 cups Italian risotto rice (360 g)
• 1 cup of white wine (240 ml)
• 6 cups hot vegetable or chicken broth (approximately 1.4 L)
• 1 cup of good grated Parmesan cheese (100 g)
• Salt and black pepper

Method of preparation

1. Cut off the tough, fibrous part of the asparagus stalks (you can use this trimming to make vegetable stock)
2. Cut the rest of the stems into 0.5 cm slices and set aside at the tip, where the leaves are.
3. In a large pan, heat 2/3 of the butter and brown the onion, then add the rice, mix well and add the wine.
4. Let it boil for a minute, until the wine almost dries, and add the asparagus slices, a little salt and a ladle of broth.
5. Mix and, for the next 15 minutes, stir from time to time and add broth to shell whenever it dries, until the rice is cooked, but firm, al dente.
6. Meanwhile, heat about 10 g of butter in a medium frying pan, add the asparagus tips, a pinch of salt and keep on the heat for 3 to 5 minutes, just until they are very green and starting to soften. Remove from heat and set aside.
7. Remove the risotto pan from the heat, add the asparagus tips, butter, parmesan and mix.
8. Cover for 1 minute, transfer the risotto to the platter or directly to plates and serve.

Tip: remember to choose a wide, heavy pan, where the grains can be close to the base, and which transmits heat evenly (wok-style pans are the best).