January: Asparagus Risotto with Egg

Pin It

Mom’s Asparagus Soup Becomes Risotto!

Risotto w egg_0007

Buon giorno!

My mother, Loretta, used to make the loveliest Asparagus Soup especially in the winter. It was light and had a tomato broth. The best part of that soup was the Poached Egg that she added to the side of every bowl. I looked forward to piercing the yolk with my fork and letting the velvety yellow ooze flow into the tomato broth. When the yolk finally mixed with the broth, it created a smoother and thicker soup. Of course, the added protein also transformed the soup into a heartier meal. This was one of my favorite meatless meals…still is!

After musing about presenting this soup, I thought, instead, it might make an even more amazing risotto – taking an old favorite to a new level. The resulting ASPARAGUS RISOTTO WITH EGG has, along with being a beautiful variation on an old theme, become a new family favorite. I wish Loretta could see this one. She was a huge fan of rice in any form and loved risotto. I just think she might give me a wink on the new version of her “soup”.

I can’t tell you how satisfying this risotto is and even better – how easy it is to make. For a step by step on the general technique of making risotto check this link to my post on: Risotto With Brussel Sprouts and Chestnuts.

ASPARAGUS RISOTTO WITH EGG

Serves: 4-6

Prep: 30 minutes

Cook: 20-25 min.

Ingredients:

1 Can (28 oz) Whole Peeled Tomatoes (preferably San Marzano for best flavor and color)

5 c. Chicken broth (you can use vegetable broth if preferred)

4 Tbsp. Olive Oil

2 Cloves Fresh Garlic – chopped finely

1 Medium Onion, chopped

2 c. Arborio Rice

1 Bunch Fresh Asparagus, cut in short pieces – about 2”

2 Bay Leaves

1 Tbsp. Chopped Fresh Sage

1 Tbsp. Chopped Fresh Oregano

1 Tbsp. Fresh Parsley

2 Tsp. Chopped Fresh Thyme

1/2 c. Parmigiano – Reggiano Cheese

2 Tbsp. Unsalted butter

Salt and Pepper to taste

Fresh Basil and Sage for garnish

4 – 6 Eggs Poached (or fried)

Like Us On Facebook!

Instructions:

Remove the whole tomatoes from the can and chop them coarsely and warm them. Reserve the juices and puree for a dish for another day.

Warm the broth. Always add warm broth to your risotto.

Using a large pan, saute the garlic and onion in the olive oil – stir and cook on medium high heat about 5 minutes.

Add the rice to the pan and stir and cook the rice another 5 minutes on medium high heat – coating all of the rice kernels and toasting them a little.

Add the asparagus and the herbs to the pan and begin to add the warm broth starting with 1 cup. Keep stirring over medium high. As the broth is absorbed then add another ladle full. A large ladle is good for this. Keep repeating this process: adding the broth, stirring, and waiting for the rice to absorb before adding the next ladle. After a few ladles of broth, begin adding the warm tomatoes about 1/2 at a time. Then continue with the broth– adding, stirring, absorbing.

When you have used all your liquid – about 20-25 minutes – taste the risotto. The rice kernels should be al dente – not mushy – but with slight resistance.

Remove the risotto from the heat. Remove and discard the bay leaves! Add the Parmigiano-Reggiano to the risotto and mix in well. Add the unsalted butter and stir in. Taste for seasoning and add salt and pepper to taste.

Let it sit for a couple of minutes.

Garnish with Chopped Fresh Basil and Sage.

Poach (or fry) 1 egg for each person and serve it at the side of each individual serving.

To Serve: If you choose to serve a wine with this very rustic ASPARAGUS RISOTTO WITH EGG  dish – you might enjoy a Soave, a Falanghina, or a Verdicchio if you can find a nice one.

PARLA COME MANGI!

Subscribe to my free newsletter

Subscribe to my free blog

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

TO PRINT – USE THE PRINT BUTTON AT THE END OF EACH POST ON THE WEBSITE

LINDA’S ITALIAN TABLE

LIT_logo_trademarked_blogbottom_thum

Food Photos By Tommy Hanks Photography

Follow Me on Pinterest

Comments

  1. This looks delicious! I looove risotto and asparagus is one of my favorite veggies – I’ll have to try this!

  2. Isn’t the asparagus going to be overcooked? I think I will add it in at the end. Nobody likes mushy asparagus! Other than that, your recipe looks incredible! Making it tomorrow.

    • Rita – No the asparagus will not be overcooked. I don’t have that issue when I make this dish.Note in the photo that the asparagus is still firm. You are right in that no one likes mushy asparagus. You add raw asparagus at the time the liquid additions have begun. By the time the liquid is absorbed, the asparagus is cooked but not overdone.Thank you for your question!