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Asparagus Risotto
Classic asparagus risotto made with Arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. Serve this recipe as a springtime main dish or elegant side.
Ingredients
- about 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 tablespoonsunsalted butter, divided
- ½ cupchopped shallots
- 1 cuparborio rice
- ¼ cupdry white wine (or 1 tablespoon lemon juice and 3 tablespoons water)
- ½ poundasparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
- ½ cupfreshly grated parmesan cheese
- salt and pepper
Directions
- 1
Heat the stock in a small saucepan until it comes to a low simmer.
- 2
In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or 2, until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.
- 3
Add the white wine. Slowly stir, allowing the rice to absorb the wine.
- 4
Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. 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. 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 to 25 minutes.
- 5
With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock but is still loose and the asparagus are just cooked through.
- 6
Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!