Asparagus Risotto

Vicki Butts (lazyme)


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


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10 Min
20 Min
Stove Top


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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


  • 1Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
  • 2Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot.
  • 3Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and saute until translucent, about 4 minutes.
  • 4Add 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.
  • 5Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
  • 6Add 6 tablespoons butter and stir until incorporated.
  • 7Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

Printable Recipe Card

About Asparagus Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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