Risotto Verde (Green Rice)

This vibrant Risotto Verde transforms humble asparagus stems into a silky, emerald-green sauce that coats each grain of rice. By blending cooked asparagus stalks with their cooking water, you create a naturally colored broth that infuses the dish with earthy, fresh flavors. The result is a luxurious, creamy main course that feels indulgent yet remains light and vegetable-forward. Perfect for spring dinners or a sophisticated weeknight meal, this dish showcases the beauty of seasonal produce. Serve it garnished with reserved tender asparagus tips for a pop of texture and color that looks as beautiful as it tastes.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 752.2

Dietary: Gluten-free

Description

This vibrant Risotto Verde transforms humble asparagus stems into a silky, emerald-green sauce that coats each grain of rice. By blending cooked asparagus stalks with their cooking water, you create a naturally colored broth that infuses the dish with earthy, fresh flavors. The result is a luxurious, creamy main course that feels indulgent yet remains light and vegetable-forward. Perfect for spring dinners or a sophisticated weeknight meal, this dish showcases the beauty of seasonal produce. Serve it garnished with reserved tender asparagus tips for a pop of texture and color that looks as beautiful as it tastes.

Ingredients

1 pound Thin asparagus
1/2 Stick Butter
2 tablespoon Olive oil
1 Onion Chopped
1 quart Chicken broth
2 cup Water from cooking the

Directions

1
Trim the tough woody ends off the asparagus stalks.
2
Boil the asparagus stalks in lightly salted water until tender, about 5-7 minutes.
3
Carefully remove the tender tips (about 1 inch from the top) and set aside for garnish.
4
Blend the remaining cooked asparagus stalks with enough of the cooking water to make 2 cups of liquid, then strain to create a smooth green broth.
5
In a large saucepan, melt the butter with olive oil over medium heat.
6
Add the chopped onion and sautÃÂ© until translucent and soft, about 3-4 minutes.
7
Add 1 1/2 cups of rice (such as Arborio) and stir to coat with the butter and oil mixture.
8
Gradually add the asparagus broth, stirring frequently, allowing the liquid to be absorbed before adding more.
9
Continue adding chicken broth a ladle at a time, stirring often, until the rice is creamy and al dente, about 18-20 minutes.
10
Remove from heat and gently fold in grated cheese and the reserved asparagus tips.
11
Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 752.2kcal

% Daily Value *
Total Fat 46.7g72%
Saturated Fat 15.3g77%
Cholesterol 240.5mg81%
Sodium 279.4mg12%
Total Carbohydrate 4.4g2%
Dietary Fiber 2.4g10%
Sugars 2.2g
Protein 67.4g135%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use Arborio, Carnaroli, or Vialone Nano rice for the best creamy texture in risotto.

If the risotto seems too thick after adding cheese, stir in a splash of warm water or extra broth to loosen it to your desired consistency.

For a vegetarian version, substitute chicken broth with vegetable broth.

Leftover risotto can be refrigerated for up to 3 days. Reheat gently with a splash of liquid to restore creaminess.

Keywords: asparagus, blending, broth, butter, chicken, chopped, cooking, green, italian, main, oil, olive, rice, risotto, sautÃÂ©ing, thin, vegetables, verde, water

Read it online: https://www.chefs-mate.com/recipe/risotto-verde-green-rice/