Risotto Con Gli Asparagi (asparagus)

  • Difficulty: intermediate
  • Preparation Time: 30m
  • Serves: 4

This is a typically Spring dish that pays tribute to the excellent white asparagus of Verona and to the most important places where it is grown.


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320 g Vialone Nano

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700 ml asparagus broth

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100 g grated parmesan

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40 g extra virgin olive oil

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1 knob of butter

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salt and pepper

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1/2 glass dry white wine

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1 onion

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    Wash and clean asparagus. Divide the tender part of the stalk, with which you will prepare a vegetable broth with the addition of 1/2 onion, carrots and celery. Simmer for about 30 minutes.

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    Heat 20 g olive oil and add 1/2 onion and the lightly stewed asparagus. Sprinkle with white wine, salt and pepper and cook for another 10 minutes.

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    Toast the rice in a saucepan with 20 g olive oil. Add the hot broth all at once and stir gently. Cover the saucepan with a lid and let it cook with the flame adjusted to a minimum.

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    When the rice is fully cooked, add the asparagus. Garnish the dish with asparagus spears.


In order to obtain 300 g of asparagus tips you have to cut about 1 kg of asparagus and what's left is not easy to use. Boil the stems, then pass them through a sieve and you'll get the broth for the risotto.

Gabriele Ferron
Recipe By
Gabriele Ferron
25 Recipes
Gabriele Ferron is a fourth-generation rice miller. He is recognized around the world as the authority on Italian rice and risotto. In 1975, Gabriele Ferron recognised that mass production of inferior rice posed a serio...

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