Asparagus Risotto

2
Suzy Dudley

By
@LilSuzHomemaker

You can substitute the asparagus for several difference vegetables. This is even better the next day.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
35 Min
Cook:
25 Min

Ingredients

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1 bunch
asparagus, fresh
4 c
chicken stock, light
3 Tbsp
butter
1 1/2 c
arborio rice
1/2 c
white wine
1/2 c
parmigiano-reggiano, grated
1/2 tsp
salt
1/4 tsp
pepper

How to Make Asparagus Risotto

Step-by-Step

  • 1In a medium saucepan, bring the stock to a boil. Add the asparagus spears to blanch for 2-5 minutes. Remove the asparagus and place in an ice bath. Remove from both once cooled and set aside. Keep the stock warm over a low heat.
  • 2In a large saucepan, melt 2 tablespoons over medium-high heat. Add the onion and cook until softened, about 3 minutes.
  • 3Add the rice and stir to coat with butter. Toast the rice, stirring constantly for about 3 minutes.
  • 4Add the wine, and continue stirring until most is absorbed.
  • 5Add 1/2 cup of warm stock, continuously stirring until all absorbed. Continue with the remaining stock, 1/2 cup at a time and allowing each addition to be absorbed. Continue until rice is tender to the bite and the mixture is creamy (about 20 to 25 minutes).
  • 6Remove from heat, stir in the cheese, salt and pepper.
  • 7Cut up asparagus into bit size pieces, stir into the risotto.

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