Asparagus Risotto

1
Vicki Butts (lazyme)

By
@lazyme5909

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

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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

Step-by-Step

  • 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