Real Recipes From Real Home Cooks ®

asparagus risotto

(2 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

We love risotto and especially this version. I often times will add other veggies too depending what I have in the refer.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For asparagus risotto

  • 1 lb
    asparagus, trimmed, cut into 2-inch lengths
  • 5 c
    low-salt chicken broth
  • 2 Tbsp
    olive oil
  • 1/2 c
    onion, chopped
  • 1 1/2 c
    arborio rice, or medium-grain white rice
  • 1/2 c
    dry white wine
  • 6 Tbsp
    unsalted butter
  • 3/4 c
    grated parmesan cheese (about 3 ounces)

How To Make asparagus risotto

  • 1
    Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
  • 2
    Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot.
  • 3
    Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and saute until translucent, about 4 minutes.
  • 4
    Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
  • 5
    Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
  • 6
    Add 6 tablespoons butter and stir until incorporated.
  • 7
    Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

Categories & Tags for Asparagus Risotto: