Ingredients
Vegetables
- 1 bunch asparagus
- 1 large leek (or white onion), diced
- 4 garlic cloves, rough chopped
- 1/2 cup basil leaves (or substitute flat leaf parsley)
- 1 lemon, zest and juice to taste
Grains
- 1 cup arborio rice
Liquids & Oils
- 4 tablespoons olive oil, divided
- 1/4 cup white wine (optional)
- 3 1/2 cups hot vegetable broth
Seasonings & Garnishes
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper
- Optional garnish: pecorino cheese, lemon zest, basil ribbons, toasted pine nuts or other nuts/seeds, chili flakes (Urfa biber recommended), leek oil or a drizzle of olive oil
Instructions
- Prepare Asparagus: Cut off the fibrous ends of the asparagus by snapping one end to find the breaking point, then cut all stalks to match, discarding the ends. Separate the tips (about 1 1/2 inches) and set aside. Cut the middle portion into 1-inch pieces. Reserve 1 1/2 cups of these middles for pureeing, and add any leftover middles to the tips pile.
- Blanch & Puree Asparagus: Bring a small pot of salted water to a boil and blanch the 1 1/2 cups of asparagus middles until tender and vibrant green, about 5 minutes depending on thickness. Drain, reserving 1 cup of the cooking liquid. Blend the asparagus and cooking liquid with 2 tablespoons of olive oil and basil leaves until silky smooth. Set aside.
- Sauté Aromatics: Thinly slice leeks into half-moons and rinse thoroughly to remove any dirt. Heat 2 tablespoons of olive oil in a pot or Dutch oven over medium-low heat. Add leeks and garlic and sauté gently until softened and fragrant, being careful not to brown or scorch them.
- Toast Rice & Deglaze: Add arborio rice to the pot and stir to coat for about one minute. If using, pour in white wine to deglaze and cook it off until mostly evaporated, stirring to scrape up any browned bits.
- Cook Risotto: Add 1 cup of the hot vegetable broth to the rice mixture. Stir occasionally and allow the rice to absorb the liquid over medium-low heat. Continue adding broth 1 cup at a time, stirring regularly, until the rice is creamy but still slightly firm to the bite (al dente). You may not need to use all the broth since the asparagus puree will be mixed in later.
- Add Asparagus Tips: When adding the last 1/2 cup of broth, stir in the asparagus tips. Cook them in the risotto for about 3 minutes until tender but still bright.
- Finish Risotto: Stir in the asparagus puree, season with salt, pepper, and lemon juice to taste. Adjust seasoning as needed. Gently warm over low heat to thicken slightly but avoid overcooking to maintain the vibrant color.
- Serve: Divide the risotto among bowls and garnish with your choice of pecorino cheese, lemon zest, basil ribbons, toasted pine nuts, chili flakes, or a drizzle of leek oil or olive oil for added flavor and texture.
Notes
- The asparagus puree adds both vibrant color and creamy texture without extra cream or cheese.
- If you do not have leeks, white onion can be substituted but may alter the flavor slightly.
- White wine is optional and can be skipped or replaced with more vegetable broth.
- To make this dish vegan, omit pecorino cheese or use a vegan cheese substitute.
- Leek oil can be made by slowly infusing sliced leek in olive oil over low heat, then straining.
- This risotto is best enjoyed immediately but can be gently reheated with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
