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Rižoto od šparoga

Asparagus risotto

  • 15 min
  • 40 min
  • Serves 4

Asparagus risotto is one of our favorite springtime first courses. This recipe celebrates simplicity while highlighting the delicate flavors of one of the season’s most beloved vegetables. What makes this risotto special is how every part of the asparagus is used, maximizing flavor and minimizing waste.

The stalks of the asparagus are sliced into rounds and stirred into the risotto to enhance the texture and add a fresh, slightly crisp element. The tender asparagus tips are transformed into a silky purée, which is folded in at the end to give the dish a creamy, well-balanced finish.

An especially creative aspect of this dish is the use of the tough bottom ends of the asparagus. Instead of discarding them, these fibrous stems are used to prepare a rich vegetable broth. This not only reduces kitchen waste, but also deepens the overall flavor of the risotto with an extra layer of vegetal aroma.

This dish is a perfect springtime choice, best made when asparagus is at its peak—fresh, vibrant, and full of flavor. Easy to prepare, it still delivers a sophisticated culinary experience, uniting taste, texture, and aroma into a unique and irresistible combination.

Sastojci

For the risotto:

  • 250 g Arborio rice

  • 500 g fresh asparagus

  • 50 g grated Parmesan cheese

  • 50 g butter

  • 1 onion

  • Olive oil

For the vegetable broth:

  • 2 carrots

  • 1 celery stalk

  • 1 onion

  • 2 liters water

  • 2 pinches of salt

Priprema

  1. Start by preparing the asparagus. Snap off the woody bottom ends by hand—these will be used for the broth. Slice the asparagus tips off and set them aside. Cut the middle parts of the asparagus into thin rounds and divide them into two equal portions.
  2. For the broth, wash the carrots and celery, then roughly chop them along with the onion. Add these to a pot along with the tough asparagus ends and salt. Pour in 2 liters of water and bring to a boil, then simmer for at least 30 minutes to develop flavor.
  3. While the broth is simmering, bring a separate pot of water to a boil (you can add a bit of lemon juice to preserve color), and blanch the asparagus tips for no more than 2 minutes. Immediately transfer them to a bowl of ice water to stop the cooking and keep them bright green and crisp.
Rižoto od šparoga

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