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Asparagus and gorgonzola risotto

Asparagus and gorgonzola risotto

The asparagus and sweet gorgonzola risotto is a perfect first course for all occasions: with its creaminess it will conquer everyone!

When it comes to quick and easy recipes we can't help but try them. Today, for example, we created an asparagus and gorgonzola risotto worthy of the best restaurants . In fact, the addition of this cheese with its strong flavor and creamy consistency allows you to cream the rice to perfection.

So don't say that we never offer you delicious first courses because this asparagus and gorgonzola rice is delicious right down to the last forkful. If you still have any doubts about how to prepare an excellent risotto or how to clean and use asparagus correctly, this is the right recipe for you. Ready to get cooking?

Asparagus and gorgonzola risotto
Asparagus and gorgonzola risotto

How to prepare the asparagus and gorgonzola risotto recipe

  1. First, wash the asparagus under running water. Then bend the stem to remove the hard, woody part and cut the remainder into rounds. We advise you to keep the tips intact, however, as they are more delicate.
  2. Finely chop the shallot and brown it in a pan with oil. Once transparent, add the asparagus stems cut into slices and sauté them for a few minutes.
  3. When they have become more tender, add the rice and toast it for 2 minutes .
  4. Pour in the white wine and, when all the alcohol has evaporated, cover with broth and start cooking. This will last, depending on the variety of rice, for 16-20 minutes. Be careful though: the broth must be added hot and always little at a time so that it just covers the rice. Only in this way will you obtain perfect cooking and well-shelled grains.
  5. About 5 minutes before finishing cooking , add the asparagus tips and season with salt.
  6. Once ready, to make the risotto with asparagus creamy and delicious, all that remains is to add the gorgonzola , without the rind. Carry out this operation off the heat, simply using the heat of the rice.

To make this dish even tastier, you can add 150 g of diced or stick speck together with the shallot, in the first phase of preparation. Then continue as per the recipe and you will obtain an excellent risotto with asparagus, speck and gorgonzola. Did you like this reinterpretation of risotto with asparagus ?


Risotto is a dish that should be eaten as soon as it is made. However, if you have leftovers, heat it in a pan or in the microwave to consume it and keep it in the refrigerator for a maximum of two days.

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We love tasty first courses and this is why we offer you the asparagus and stracchino risotto

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