Wild asparagus risotto

Ingredients for 4 people

  • 320 gr Sardinian Carnaroli rice
  • 1 bunch of wild asparagus weighing 200gr
  • 1 shallot
  • 60 gr of butter
  • 60 gr grated Pecorino Romano DOP (plus a few extra slivers)
  • chicken broth
  • extra virgin olive oil as needed
  • pepper to taste


Mince and sauté the shallot very slowly in a few drops of extra virgin olive oil; add the rice and brown for a few minutes. Pour in the hot broth a little at a time; when the rice is half-cooked, add the blanched*, minced asparagus, remembering to set aside a few spears with which to decorate the dish.
After about 16 minutes, when the rice is done, turn off the burner and add the cold butter, the Pecorino Romano DOP, a few drops of oil and a dash of pepper, stirring to obtain a creamy consistency.
Spoon onto a serving dish and decorate with the asparagus spears and the remaining Pecorino Romano slivers.

*”Blanche”: to sear rapidly in boiling, salted water then plunge into ice to prevent the colours from fading.

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