Kim Milan Asparagus Risotto
A green risotto that makes thrifty use of asparagus: the tough ends go into the broth, the stalks become a purée, and the tips and shaved slices are turned into a salad.
Ingredients needed 2 servings
Recipe
Cooking tips
- Snap the asparagus at its natural breaking point to easily separate the tough bottom portion.
- Adding a small amount of spinach leaves when blending the stalks prevents discoloration and yields a much brighter, prettier green purée.
- For a smooth, silky risotto texture, always pass the purée through a fine sieve at the end to remove any fibrous bits.
Recommended for
- Those who want to fully enjoy the flavor and texture of asparagus without any waste.
- Those who love a fresh, creamy Italian risotto that isn't heavy or overly rich.
- Those looking for a visually stunning home party dish with beautiful plating.
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