The ancient Romans had grown asparagus since 200 BC. They were always present in the sumptuous meals of the Roman patricians.
Apicius and Pliny described the cultivation of asparagus in detail. Beautiful to see the frescoes of Pompeii, like the one of the Temple of Isis, with the vegetables used at the time. Obviously, there is a beautiful bunch of spring asparagus.
Even in medieval and Renaissance Rome, asparagus was cultivated in the wonderful urban gardens present in the city.
They are a very useful vegetable for diuresis and rich in potassium. Suitable for diets due to its low-calorie content.
One of the best recipes with which to enjoy this wonderful gift of nature is in a beautiful risotto.
Mum's risotto with asparagus
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 350 gr or 12 oz of dwarf Arborio rice
- 450 gr or 1 lb. of fresh asparagus
- 1.2 Liter or 1 US quart and 1 cup of vegetable broth approx.
- 1 glass of white wine
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Butter to taste
- Grated Parmesan to taste
- Instructions
- Wash the asparagus well. Cut them into rings, eliminating the too hard and stringy part at the base of the stalk.
- In a pan with some oil toast the rice, mixing it with a wooden spoon to prevent it from sticking to the bottom. The rice will be toasted when it is an almost transparent and translucent white.
- Add the cold wine and let it evaporate.
- When the wine has evaporated, add the asparagus slices, except the tops, and a few ladles of broth. Mix with the spoon adding some other ladles of broth while cooking.
- Two minutes before the end of cooking, add the asparagus tops.
- When the rice is done, turn off the heat, add the cold butter and the Parmesan and mix stirring well. Cover the risotto with a lid and let the risotto rest for a few minutes covered before serving. Salt if necessary.
Tips to ensure the success of the dish:
- Vegetable broth is very easy to make at home. For information check here.
- To have a nice risotto, it must rest covered for a few minutes before being served.
- Always salt at the end of cooking after adding the butter and cheese.
