Indulge in creamy asparagus risotto with toasted almonds, a delightful Italian dish.

Risotto con crema di asparagi e mandorle tostate

Indulge in this exquisite Italian recipe for Creamy Asparagus Risotto with Toasted Almonds. This vegetarian dish is perfect for showcasing simple ingredients in a refined and harmonious way. A delightful twist on the classic asparagus risotto, this version is even creamier and more original.

The fresh, slightly herbaceous flavor of asparagus takes center stage, balanced by a sweet-bitter note. The addition of stracchino cheese creates a velvety texture, while toasted almonds offer a satisfying crunch.

This risotto, free from butter and Parmesan, is a lighter yet equally delicious and creamy option, ideal for various occasions, from family lunches to elegant dinners.

Other Asparagus Risotto Recipes to Explore

• Risotto with Asparagus and Speck
• Risotto with Asparagus and Raspadura
• Risotto with Asparagus and Scampi
• Risotto with White Asparagus Cream

Ingredients

• 300g of Arborio rice
• 500g of asparagus
• 100g of stracchino cheese
• 50g of toasted almonds
• 1 liter of vegetable broth
• 1 shallot
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions

1. Clean and cut the asparagus, then cook them in boiling water until tender. Blend to make a creamy sauce.
2. In a pan, sauté the chopped shallot in olive oil. Add the rice and toast for a few minutes.
3. Gradually add the vegetable broth, stirring continuously. Once the rice is halfway cooked, incorporate the asparagus cream.
4. Continue cooking, adding more broth as needed. When the rice is creamy and al dente, stir in the stracchino cheese.
5. Adjust the seasoning with salt and pepper. Serve the risotto topped with toasted almonds.

Total Time: 45 min

Cuisine: Italian