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Brie and asparagus risotto

⏱ 30 min👤 4 pp★★★☆☆

The asparagus season has started! We can now indulge ourselves by cooking them in the way we like best. In the market you should find three types of asparagus: white, green and purple. The white and purple ones should be peeled, while the green ones are usually thinner and more tender. There is also a slight difference in taste: the white asparagus are the only ones that grow underground and have a particularly delicate taste. In contrast, the green and purple asparagus have a more intense flavour and aroma, as they both grow above ground in the sun. This risotto is made with both white and green asparagus. In addition, we have given the risotto even more sweetness and creaminess by adding some brie. A few blanched asparagus tips finish off this work of art, providing additional flavour and also a pleasant visual effect.

Ingredients

Nutritional values 420 kcal / serving
Protein
12g
Carbohydrates
48g
Fat
18g
Fiber
2g

* approximate values per serving

Information
30 minutes Preparation time
Serves 4 persons
★★★☆☆ Challenging

Preparation

Clean the asparagus, cut off their tips and set aside. Cut the asparagus stalks into large cubes, and then finely dice the carrot and onion. Sauté the asparagus, carrot and onion, adding a little salt and a dash of white wine. Meanwhile, boil the asparagus tips in a little salted water for a few minutes and then place them in cold water to soak. Once the base of veg is ready, remove them from the pan, add more oil and add the rice. When it is hot, pour in the white wine and let it reduce, then add the asparagus and veg mixture and hot water to cover. This is the time to adjust definitively for salt: it is up to you whether it will be right or a disaster! Continue cooking over low heat, stirring constantly and adding water occasionally until the rice has reached the desired consistency. Turn off the heat, add plenty of butter and stir vigorously, then add brie and stir again. You should get a very creamy risotto. Serve centrally on large plate adding the asparagus tips cooked separately, and sprinkled with freshly ground black pepper.

Tips
As with artichokes, to keep asparagus fresh for longer we recommend immersing them in a pot with water, just as if they were flowers.
Trivia
Before cooking the asparagus, peel them and private remove the tougher parts of the stem. You can then cook them in boiling salted water or steam them. If you have a special pan for cooking asparagus, even better: this utensil allows you to cook the stems in water whilst steaming the tips.

Step by step

Ingredients
Ingredients
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Additional information

Brie and Asparagus Risotto with Crispy Asparagus Tips

A delicious variation of the classic Brie and Asparagus Risotto includes the addition of crispy asparagus tips. To prepare this dish, after cleaning and cutting the asparagus, you can blanch the tips in salted water for a few minutes and then immerse them in cold water. This step will ensure a crunchy texture and a bright green color. During the cooking of the risotto, you can add the blanched tips in the last few minutes, so they retain their crunchiness. This dish not only presents elegantly but also offers a combination of flavors and textures that enrich the culinary experience. Serve it as a main course during a special dinner or as a first course at a festive lunch.

Venetian Brie and Asparagus Risotto

The preparation of Brie and Asparagus Risotto can be further enriched by following the Venetian tradition. In this regional variation, you can add an extra touch of flavor by using vegetable broth made with typical local vegetables, such as leek and carrot. Additionally, the rice can be toasted with a bit of butter and olive oil to enhance its flavor. Finally, don't forget to stir in a generous amount of butter and Brie, making the dish creamy and enveloping. This version not only respects the culinary tradition of Veneto but also brings a touch of innovation, making each forkful a true journey through local flavors.

Light Brie and Asparagus Risotto without Butter

For those who desire a lighter version of Brie and Asparagus Risotto, it can be prepared without butter. By replacing the butter with a drizzle of olive oil, you will achieve a healthier dish that is just as tasty. Using vegetable broth and maintaining the proportions of rice and asparagus, the recipe will still be creamy thanks to the Brie. Additionally, you can opt for whole grain rice, which will provide further nutritional benefits. This variant is ideal for those following a more careful diet but who do not want to give up flavor. Serve it with a sprinkle of black pepper for an extra touch of flavor without compromising the lightness of the preparation.

Nutritional Benefits of Brie and Asparagus Risotto and Calories

Brie and Asparagus Risotto is not only a delicious dish but also offers numerous nutritional benefits. Asparagus is rich in vitamins A, C, E, and K, as well as containing antioxidants and fiber, which aid digestion and improve gut health. Brie, a creamy cheese rich in calcium, contributes to the daily requirement of this essential mineral for bones. On average, a serving of Brie and Asparagus Risotto contains about 350-400 calories, depending on the portions and ingredients used. This makes it a balanced dish, perfect for a nutritious lunch or a light dinner.

Can Brie and Asparagus Risotto be Frozen?

One of the most common questions regarding Brie and Asparagus Risotto is whether it can be frozen. The answer is yes, but with some precautions. It is advisable to freeze the risotto only if it has been prepared without butter and without fresh ingredients like asparagus, as the latter tend to lose their texture after freezing. To freeze, allow the risotto to cool completely, then transfer it to an airtight container suitable for the freezer. When you want to consume it, simply thaw it in the refrigerator and reheat it slowly in a pan, adding a bit of broth or water to restore creaminess. This way, you can enjoy a delicious dish even days after preparation.