CREAMY ASPARAGUS & SPINACH RISOTTO

Welcome back to TortellinoTime, your go-to channel for authentic Italian and Sicilian cuisine with a creative twist! Today, we’re diving into a delicious and creamy asparagus and spinach risotto. This recipe combines the delicate, fresh flavor of asparagus with the earthy richness of spinach to create a perfect risotto that’s not only healthy but also full of vibrant colors and traditional Italian taste.

Using Arborio rice and a homemade vegetable stock, this Italian risotto recipe is perfect for any occasion, whether you’re hosting a dinner or simply craving a comforting, nutritious meal. We’ll show you step-by-step how to prepare this flavorful dish, from preparing the stock with fresh carrots, celery, and onion to crafting a smooth and velvety asparagus cream that adds depth to the dish.

The secret to this creamy risotto lies in the slow-cooking process, allowing the rice to absorb all the rich flavors of the broth, asparagus, and spinach. You’ll also learn how to achieve that perfect risotto texture—creamy, but with the rice grains still slightly al dente.

Plus, we’re adding a little personal touch to this traditional recipe, incorporating some fresh spinach right from the garden, inspired by a conversation with a friend, Julie. Not only does the spinach complement the asparagus, but it also brings a beautiful green color and a unique earthy flavor to the dish. This spinach risotto variation is not just delicious; it’s a feast for the eyes too.

Whether you’re a fan of classic Italian cuisine, a lover of risotto recipes, or someone looking for easy ways to incorporate more vegetables into your meals, this asparagus and spinach risotto is sure to become a favorite in your kitchen. We’ve also included helpful tips, like how to store asparagus for stock and the best way to cook your rice, to ensure your risotto comes out perfect every time.

Watch the full video for the recipe and let us guide you through this easy yet elegant dish. We hope you enjoy making it as much as we enjoyed creating it for you.

00:00 – Introduction to Asparagus & Spinach Risotto
00:40 – Preparing the Vegetable Stock (carrots, celery, onion)
02:00 – Cooking the Shallots and Asparagus for the Risotto
02:51 – Making the Cream of Asparagus
03:27 – Toasting the Arborio Rice
03:44 – Adding the Spinach and Asparagus
04:06 – Slow Cooking the Risotto with Broth
05:29 – Garnishing with Asparagus Tips and Final Touches
06:35 – Taste Test and Conclusion

List of Ingredients:
250 grams of asparagus (2 small bunches)
125 grams of fresh spinach
2 shallots (or 1 medium red onion)
200 grams Arborio risotto rice
1 carrot
1 stick of celery
1 medium white onion
Olive oil (for cooking)
1 ½ liters of vegetable stock (made with asparagus ends, carrot, onion, and celery)
Salt and pepper (to taste)
A generous knob of butter
Parmesan cheese (grated)
Parsley (for garnish)

Cooking Instructions
Start by adding the stalks of asparagus, carrots, celery, and onion to a pot of cold water. Season with a pinch of salt and pepper. Bring it to a boil, then lower the heat and let it simmer for 20 minutes. This homemade stock will add layers of flavor to your risotto.

While the stock is cooking, trim the asparagus, separating the tips from the stems. Save the tips for garnishing later and slice the stems into small circles for the risotto. These thin asparagus stems don’t need to be peeled, which saves you some time.

In a separate pan, heat some olive oil and sauté finely chopped shallots (or red onion) until softened. Add the sliced asparagus stems and cook for a few minutes until they begin to soften.

Transfer the sautéed shallots and asparagus into a blender, add a little olive oil, and blend until smooth. This cream will give your risotto that rich, velvety texture. Set it aside for later.

Using the same pan, add a bit more olive oil, followed by the Arborio rice. Toast the rice on medium heat, stirring frequently, until it has absorbed all the oil and turned slightly translucent.

Begin adding ladles of the vegetable stock to the rice, one at a time, stirring frequently. Let the rice absorb the broth slowly, maintaining a medium heat. This process takes about 10-15 minutes.

Halfway through cooking, add your chopped spinach and the remaining asparagus stems. Stir them into the rice and continue cooking, gradually adding more stock as needed.

Once the rice is nearly al dente, add the reserved asparagus tips and cook them gently in the risotto for the final few minutes. Then stir in most of the asparagus cream and a generous knob of butter.

Plate your risotto, drizzle the remaining asparagus cream on top, sprinkle with Parmesan cheese and a little parsley, and serve warm.

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