asparagus risotto
We love risotto and especially this version. I often times will add other veggies too depending what I have in the refer.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound asparagus, trimmed, cut into 2-inch lengths
- 5 cups low-salt chicken broth
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 1/2 cups arborio rice, or medium-grain white rice
- 1/2 cup dry white wine
- 6 tablespoons unsalted butter
- 3/4 cup grated parmesan cheese (about 3 ounces)
How To Make asparagus risotto
-
Step 1Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
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Step 2Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot.
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Step 3Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and saute until translucent, about 4 minutes.
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Step 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.
-
Step 5Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
-
Step 6Add 6 tablespoons butter and stir until incorporated.
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Step 7Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
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