asparagus risotto
Asparagus risotto is a velvety, creamy Italian rice dish with fresh asparagus, shallots, Arborio rice, and Parmesan cheese. Nothing screams comfort like homemade risotto. Now pair it with sautéed tender, crisp asparagus, and you have a little piece of heaven.
prep time
10 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound asparagus (a bunch), trimmed and cut into 1-inch pieces
- 2 - shallots, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable stock, warmed
- 1/2 cup grated Parmesan
- 1/2 teaspoon dried marjoram
- 1 tablespoon chopped fresh thyme
- salt, to taste
- freshly ground black pepper, to taste
How To Make asparagus risotto
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Step 1In a medium-sized pot over medium heat, melt the butter and heat the olive oil. Add the asparagus and cook until it is crisp-tender, stirring a couple of times. Remove from the heat and plate the asparagus, leaving the fat in the pot.
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Step 2Add the shallots and cook for 1 minute, stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly; 3-4 minutes. Add the wine and cook until evaporated, stirring constantly.
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Step 3Add the warmed vegetable broth about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth.
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Step 4Stop cooking before the last addition of vegetable broth is fully absorbed, so it is extra creamy. Stir in the sautéed asparagus, Parmesan cheese, marjoram, and fresh thyme.
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Step 5Season with salt and freshly ground black pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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