Asparagus risotto (Risotto con punte di asparagi) from The Silver Spoon, New Edition (page 400) by Phaidon Press Editors and The Silver Spoon Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on May 23, 2012

    This risotto makes a great primi, or even a light vegetarian meal with a side salad. The only modification I made was to add a little white wine after the rice goes in, and also I added the Parmesan to the pan and incorporated it there instead of using it as a garnish. The flavours were nice and the asparagus definitely stands out in a good way. You can also lightly salt with fleur de sel if it is a little underseasoned from just the parm.

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