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Risotto with asparagus cream and ginger

by Ada Parisi
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Risotto con crema di asparagi e zenzero

Risotto with asparagus cream and ginger. Hurry up and buy a nice bunch of asparagus and a piece of ginger, why you should definitely make this risotto, simple but tasty. And nice, with this incredible shade of green. I love asparagus, but the risotto with asparagus, especially if it's not wild asparagus, often know little. If you find them, But I recommend you try the Altedo IGP asparagus, white ones of Cimadolmo IGP, DOP Bassano and those purple Albenga: all with a particularly tasty flavor.

For this reason I have customized a method that to me seems to work. RIP the asparagus tips and the hardest part of the stalk, While NAP using the peeler the rest of the stem: then the lesso, to soften it, a bright green puree and blend. Use the cooking water of the stems and the cream for cooking risotto, and so all the flavor is released during cooking. Try and tell me if this works for you too. The risotto with cream of asparagus and ginger is very simple to prepare and delicate. If you use olive oil instead of butter to thicken and not put the cheese becomes a delicious vegan risotto. Even lighter.

I really like how he marries ginger with asparagus, Adds aromatic which I find pleasant. Obviously, I suggest you take a look at all my RECIPES WITH ASPARAGUS and my SPRING RECIPES. Is, If you love risotto with asparagus, do not miss the RISOTTO WITH WHITE ASPARAGUS CREAM, STRACCHINO AND WALNUTS and that, no butter, WITH EXTRA VIRGIN, PARMESAN, ASPARAGUS AND BRESAOLA. Have a good day!

Risotto con crema di asparagi e zenzero


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a bunch of asparagus, about 200 grams are sufficient
320 grams of Carnaroli or Arborio rice
extra virgin olive oil, to taste
40 grams of cold butter ( or oil if you want to do vegan)
salt and pepper
a strip about 2 cm ginger
the provolone Valpadana Dop aged cheese (omettetelo to make it vegan)
a fresh onion


Wash the asparagus, togliere l'estremità più dura e mettere da parte le punte con 3 centimetri di gambo, that is the most tender part. Carefully Peel the rest of the stems, make them into pieces and boil them in lightly salted water together with ginger, sliced, until they are tender (approximately 10-15 minutes). Scolarli mettendo da parte l'acqua di cottura e frullarli con il mixer fino a ottenere una crema completamente liscia e verde brillante.

Cut the parts hold of the stem that you put aside, leaving intact the tips. Tritare finemente il cipollotto e rosolarlo in un tegame con l'olio, over low heat, until it becomes transparent and adding one or two tablespoons of warm water not to burn: It will take about 10 minutes. Add rice, Roast it for a few minutes mixing continuously, aggiungere i pezzetti di gambo e la crema di asparagi e quindi iniziare la cottura del risotto versando pian piano l'acqua in cui avete lessato gli asparagi.

A metà cottura unire le punte degli asparagi e portare a cottura all'onda. Stir the risotto off the heat with the cold butter, and then with the provolone Val Padana. Season with salt and pepper and serve. I garnished the dish with a tomato confit, two asparagus and watercress, ma potete anche servirlo semplicemente spolverizzato con un po' di provolone.

MATCHING: Con un piatto dall'impostazione vegetariana come questo suggeriamo un vino bianco prodotto in provincia di Vicenza, in the hills of Breganze. We chose Pino & Toi, made with grapes Tai, Pinot bianco e Pinot grigio dall'azienda Maculan: floral scents, delicate taste, light combined with a pleasant acidity.

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Hedwig May 2, 2015 - 20:30

As you know I am risottara and then this risotto for me is ok. I like the asparagus and I love ginger (also does so well).
It is true in Trieste on the plateau are wild asparagus (secret niche…) but you'll get it even to buy. Are much more bitter than usual ones i love violets. Would not bad nor what we call “Hop sprouts” but that language is the hops. Are we doing the omelette commonly are also bitter but so different from wild ones.
Tengo…copied the risotto and prefer the carnaroli.
Good Sunday

Ada Parisi May 4, 2015 - 13:45

I know, I like the violet but here in Rome, I can't find them anywhere…

Alice June 3, 2014 - 12:41

Hi Ada, I am triestina and wild asparagus picking in the Woods around them..
I'm doing everything: soups, omelettes, Paste, lasagna, risotto with scampi and unsupplemented or sausage, Here are peasants who make home a little early and agi spring are perfect’ matured products!
I also love the ginger and I use it often, but I never and’ come up with this combination!
Thank you and I'm going to try, I put it away in the freezer a lot, because’ they are too good!
Greetings :-)

Sicilians creative in the kitchen June 3, 2014 - 12:55

Hello Alice! Welcome to my blog! But I envy your wild asparagus! I collect them when I go to Sardinia, I am Mahesh I carry with me in treating them as children bag…. Try pairing it with ginger, using more or me according to your taste: in my opinion enhance the taste of asparagus. Let me know!!! ADA

Anna May 20, 2014 - 22:25

Hi Ada , that's a good girl, i love risotto milanese , I must admit though that I never did with ginger. Now I'm really curious to try it. A hug , Anna

Sicilians creative in the kitchen May 20, 2014 - 22:55

Hi Anna Darling! I also love the rice dishes… will the 7 years in Milan or grandmother Milan that I was infected. A hug to you. ADA


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