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Easy Asparagus Risotto Recipe

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Spring Risotto with Asparagus, Peas & Mint West of the Loop
Spring Risotto with Asparagus, Peas & Mint West of the Loop from www.westoftheloop.com

Description

Asparagus risotto is a creamy and comforting dish that is perfect for dinner parties or a cozy night in. This recipe is easy to make and takes less than an hour to prepare. The velvety texture of the risotto combined with the crunchiness of asparagus makes this dish a perfect balance of flavors and textures.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Grater

Method

  1. Heat the olive oil and butter in a large skillet or Dutch oven over medium heat.
  2. Add the onion and garlic, and sauté for 5 minutes, or until the onion is soft and translucent.
  3. Add the Arborio rice and stir to coat it with the onion and garlic mixture.
  4. Add the white wine and stir until it has been absorbed by the rice.
  5. Add 1/2 cup of broth at a time, stirring constantly and adding more broth as the previous addition has been absorbed.
  6. After 15 minutes, add the asparagus and continue to add broth as necessary.
  7. After 25 minutes, taste the risotto to see if the rice is al dente. If it is still too firm, continue to add broth and cook for a few more minutes.
  8. Once the rice is cooked, remove the skillet from the heat and stir in the Parmesan cheese until it has melted and the risotto is creamy.
  9. Season with salt and pepper to taste.
  10. Serve the risotto hot, garnished with additional Parmesan cheese and chopped fresh herbs if desired.

Notes

  • Arborio rice is a high-starch, short-grain rice that is essential for making risotto. It absorbs the liquid and creates a creamy texture.
  • For a vegetarian version of this recipe, use vegetable broth instead of chicken broth.
  • You can substitute other vegetables for the asparagus, such as mushrooms, peas, or spinach.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 320
  • Total fat: 13g
  • Saturated fat: 5g
  • Cholesterol: 20mg
  • Sodium: 850mg
  • Total carbohydrate: 38g
  • Dietary fiber: 2g
  • Sugars: 2g
  • Protein: 9g

Recipes FAQ

What is the best type of rice to use for risotto?

Arborio rice is the best type of rice to use for risotto. It has a high starch content that creates a creamy texture when cooked.

Can I make risotto in advance?

Risotto is best served immediately after it is cooked. However, you can make the rice in advance and reheat it with additional broth before serving.

What can I serve with asparagus risotto?

Asparagus risotto pairs well with a simple green salad or roasted vegetables. You can also serve it with a glass of white wine.

Recipe Tips

  • Stir the risotto constantly to prevent it from sticking to the bottom of the skillet.
  • Use room temperature broth to prevent the rice from cooling down when it is added.
  • Grate the Parmesan cheese finely to ensure that it melts smoothly into the risotto.

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