Real Recipes From Real Home Cooks ®

asparagus risotto

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

When our garden is producing asparagus I am always looking for ways to use the abundance. Risotto is a great way to use the fresh asparagus.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min

Ingredients For asparagus risotto

  • 2 Tbsp
    butter, unsalted, divided
  • 1/2 c
    shallots, chopped
  • 1 c
    arborio rice
  • 1/4 c
    dry white wine
  • 4 c
    chicken stock, may need a bit more
  • 1/2 lb
    asparagus, fresh, trimmed and cut
  • 1/2 c
    parmigiano-reggiano, grated
  • kosher salt and freshly ground black pepper to taste

How To Make asparagus risotto

  • 1
    In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
  • 2
    While the shallots are cooking, bring the stock to a simmer in a saucepan.
  • 3
    the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice.
  • 4
    Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  • 5
    Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
  • 6
    Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
  • 7
    NOTE: The stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

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