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.
yield
6 serving(s)
prep time
10 Min
cook time
35 Min
method
Stove Top
Ingredients For asparagus risotto
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2 Tbspbutter
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1 Tbspolive oil
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1 lbasparagus (a bunch), trimmed and cut into 1-inch pieces
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2shallots, finely chopped
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1 carborio rice
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1/2 cdry white wine
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3 cvegetable stock, warmed
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1/2 cgrated Parmesan
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1/2 tspdried marjoram
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1 Tbspchopped fresh thyme
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salt, to taste
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freshly ground black pepper, to taste
How To Make asparagus risotto
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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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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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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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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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5Season with salt and freshly ground black pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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