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Risotto with Asparagus

This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. —Stephanie Marchese
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    12 servings

Ingredients

  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 7-1/2 cups chicken broth
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 3 cups uncooked arborio rice
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Directions

  • Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
  • In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.
  • Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
  • Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.

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Reviews

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  • tkuehl
    Dec 10, 2019

    I love risotto! That being said, I did tweak this recipe just a bit. I substituted shallots for the onions. , And diced the asparagus and steamed in the microwave for 5-minutes on high power in a microwave steamer. Then used half olive oil and half butter. Thumbs up!

  • Fishboy1
    Dec 11, 2009

    I love risotto and have made this basic recipe many times, but I've added a tablespoon of lemon zest with the asparagus. This adds just the amount of zing to make this a recipe you'll make again. Another variation on this is to add either pre-cooked chicken pieces with the asparagus, or raw shrimp added just before the asparagus and cooked through.