Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto agli asparagi selvatici e scorzette di limone

Wild Asparagus Risotto with Lemon Zest

Name: Wild Asparagus Risotto with Lemon Zest
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 1 bunch wild asparagus; 2 1/2 cups water (600 ml); 3/4 cup Carnaroli rice (160 grams); 2 tablespoons butter (30 grams); 1 vegetable bouillon cube; Lemon zest from yellow and green lemons, to taste

Nella Maiorana @cook_112419437

I love taking long walks in the mountains, and this morning I picked a nice bunch of asparagus.

Nella Maiorana @cook_112419437

I love taking long walks in the mountains, and this morning I picked a nice bunch of asparagus.

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Ingredients

45 minutes

Serves 2 servings

1 bunchwild asparagus
2 1/2 cupswater (600 ml)
3/4 cupCarnaroli rice (160 grams)
2 tablespoonsbutter (30 grams)
1vegetable bouillon cube
Lemon zest from yellow and green lemons, to taste

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Steps

45 minutes

1

Cut the asparagus tips into pieces. Use the tougher parts to make the broth. Bring the water to a boil and cook the stems for 15 minutes.
2

Sauté the asparagus tips with the butter for 5 minutes.
3

Add the rice and toast over medium heat for 5 minutes.
4

Strain 2 cups (500 ml) of the cooking broth and add it to the rice. Add the bouillon cube and cook for 15 minutes over medium heat, stirring occasionally.
5

Take two organic lemons, one yellow and one green, and cut the zest into strips. Avoid the white part, as it is bitter.
6

Add the lemon zest and a ladle of broth, then stir the rice. Finish cooking to your preferred doneness and serve.