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Le Chaudron recipe
Risotto aux asperges vertes
Green asparagus risotto
⏱ 40 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio rice
1 kg (2.2 lb)fresh green asparagus
1.2 L (5 cups)vegetable stock
1yellow onion
3 clovesgarlic
200 ml (¾ cup)dry white wine
100 g (3½ oz)grated Parmesan
60 g (2 oz)unsalted butter
3 tbspolive oil
1bunch of flat-leaf parsley
1lemon
1 tspfine salt
1 tspfreshly ground pepper
- 300 g (11 oz) arborio rice
- 1 kg (2.2 lb) fresh green asparagus
- 1.2 L (5 cups) vegetable stock
- 1 yellow onion
- 3 cloves garlic
- 200 ml (¾ cup) dry white wine
- 100 g (3½ oz) grated Parmesan
- 60 g (2 oz) unsalted butter
- 3 tbsp olive oil
- 1 bunch of flat-leaf parsley
- 1 lemon
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Trim the woody ends of the asparagus (about 3 cm / 1 in) and peel the bottom 5 cm (2 in) if they’re thick. Keep the tips whole and cut the stalks into 2 cm (¾ in) pieces.
- Bring a large pot of salted water to a boil. Cook the tips for 3 minutes and the stalks for 5, then plunge into ice water to stop the cooking and keep them bright green.
- Keep the vegetable stock at a bare simmer in a saucepan the whole time — adding hot stock keeps the rice cooking steadily.
- Peel and very finely chop the yellow onion. Remove the germ from the 3 garlic cloves and slice them. Heat 2 tbsp of olive oil and 20 g of butter in the large sauté pan over medium heat and soften the onion for 5 minutes until translucent.
- Add the garlic and cook for 1 minute, stirring. Add the rice and toast it for 2 minutes, stirring, until translucent at the edges — so it absorbs the liquid without turning sticky.
- Deglaze with the dry white wine and stir constantly with a wooden spoon until it evaporates. Start adding the stock a ladle at a time, waiting for each to be absorbed before adding the next.
- Keep going for 18 minutes, stirring often to release the starch. Halfway through, add the blanched asparagus stalks. The risotto should be creamy with the rice still slightly al dente.
- Off the heat, beat in the rest of the butter, the grated Parmesan, the asparagus tips, chopped parsley and lemon zest (mantecatura). Cover and let rest for 2 minutes before serving.
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