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How to Make Risotto with Asparagus - A Step-by-Step Guide

Risotto with asparagus is a delightful and flavorful dish that is perfect for springtime. This creamy, comforting dish is made with Arborio rice, a type of short-grain rice that is known for its ability to absorb liquid and create a rich, creamy texture. Asparagus, with its vibrant green color and crisp, slightly sweet flavor, adds a lovely freshness to the dish. Combined with the creaminess of the risotto, it creates a perfect balance of flavors and textures.

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Ingredients

  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 7 ½ cups chicken broth
  • ½ cup finely chopped onion
  • ¼ cup olive oil
  • 3 cups uncooked Arborio rice
  • 1 cup dry white wine
  • 1 tablespoon butter
  • ¼ cup grated Parmesan cheese
  • 1 pinch salt and pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 12
  • Yield: 12 servings

  • Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
  • In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.
  • Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
  • Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.

    • Nutrition

    0 cal.

    Categories

    Italian recipes
    Vegetarian recipes
    Main recipes
    Rice recipes
    Spring recipes