For ➍12 asparagus, cut diagonally in 2.5 cm pieces
2 tbs butter
2 small fennel bulbs, trimmed, julienned
2 tbs olive oil
1 small onion, chopped
1 cloves garlic, chopped (or 1 tbs jar chopped garlic)
70 g dried tomatoes, soaked 30 m in hot water, julienned
200 g Arborio rice
10 cl dry white wine
70 cl simmering chicken stock
2 tbs orange juice
1 tbs grated orange zest
2 tbs butter*
30 g pecorino Romano cheese**
40 g parsley, chopped
salt & pepper
Cook the asparagus in boiling salted water for 3 m or until tender. Drain well.
Melt 2 tbs butter in a large skillet over medium-high heat. Add fennel. Cook until very well browned, about 10 m.
Add asparagus and cook for 5 m more. Remove from heat. Set aside.
In a large saucepan, heat 3 tbs olive oil over medium-high heat.
Add onion, garlic, and dried tomatoes. Cook until onion is translucent.
Add rice, stirring constantly. Cook 5 m more. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 10 cl at a time.
After 4th addition, taste the rice. When al dente, add fennel, asparagus, orange juice and orange zest.
Remove from heat, and stir in 2 tbs butter*, 30 g cheese**, and parsley. Season with salt and pepper.
*Optional or reduce to 1 tbs.
**Optional. Use Parmigiano cheese instead.
Try another asparagus risotto.
Readrisotto tip
Read microwave or steaming tip on cooking asparagus.
