Kim Milan Asparagus Risotto

Name: Kim Milan Asparagus Risotto
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 bunch asparagus; 2 servings rice (about 160g); a little spinach; vegetable broth, as needed; butter, as needed; pecorino romano cheese, as needed; extra virgin olive oil, as needed; salt, to taste; black pepper, to taste

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.

30 min Difficulty Normal Rice bowls

Main ingredients

asparagusricespinachbutterpecorino romano cheeseolive oil

Ingredients needed 2 servings

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asparagus rice spinach butter pecorino romano cheese olive oil

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1 bunch asparagus

2 servings rice (about 160g)

a little spinach

vegetable broth, as needed

butter, as needed

pecorino romano cheese, as needed

extra virgin olive oil, as needed

salt, to taste

black pepper, to taste

Recipe

Snap off the woody ends of the asparagus where they break naturally, chop them finely, and add them to the prepared vegetable broth along with any small leaves; bring to a simmer.
Using a vegetable peeler, shave 2 long asparagus spears into thin strips and place them in cold water. Cut off the tips and set them aside separately, then finely chop the remaining stalks.
Once the broth is simmering, add the chopped stalks and spinach, blanch for 1–2 minutes, then shock in ice water. Blend in a blender and pass through a fine sieve to make a smooth purée.
Let the broth used for blanching the asparagus steep gently over low heat for at least 15 minutes, then strain and keep warm.
In a dry pan, add the rice, salt, and pepper. Toast over medium heat, stirring, until the rice feels hot to the touch, then add enough warm broth to just cover the rice.
As the broth is absorbed, continue adding warm broth a little at a time, cooking the rice for 15–18 minutes until it reaches the desired texture.
When the rice is cooked, turn off the heat and stir in the asparagus purée, butter, pecorino romano cheese, and olive oil until creamy and well combined.
Spread the finished risotto onto a plate. Drain the shaved asparagus and tips, toss them with salt, pepper, and olive oil, and place the salad on top of the risotto to finish.

Steep the asparagus ends in broth, and blanch the stalks with spinach to blend into a purée.
Toast the rice without oil, then cook the risotto by gradually adding warm broth.
Turn off the heat, fold in the asparagus purée, cheese, and butter, then top with the asparagus salad.

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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