Recipe

Springtime Asparagus Risotto Recipe

Add Step-by-Step Photos	Vanessa / All my dishes 2 years, 7 months ago The classic risotto is easy, elegant and flavorful. The perfect springtime side dish or entree. Prep:5m Cook:25m Servings:4	Vanessa
	italian risotto rice asparagus elegant green

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Ingredients

1 cup arborio rice

5 shallots, chopped fine

12 asparagus spears, chopped into 1" pieces

White wine

1/2 cup freshly grated parmesan

4 cups chicken stock

Salt

pepper

Toasted pistashios

Arugala

Directions

n a saucepan heat up the chicken stock and have a ladle handy.

In a heavy bottomed pan over medium heat add some olive oil and sauté the asparagus for 2 minutes. remove from the pan and set aside.

Add some more olive oil and sauté the shallots until they are soft. Add the risotto and sauté it until it starts getting a little color.

Add the white wine to the rice and stir with a wooden spoon. Continue to stir until all the wine is absorbed by the rice. I don't measure the wine but I imagine its about 1/2 cup.

Once the wine is absorbed start the process of adding the stock. Add a ladle of stock, stir let it cook and combine, stir...repeat this process for about 20 minutes until your stock is all gone. Throughout this process you will probably adjust your heat up and down depending on the pan you use. The point is to have the rice not stick to the pan and to release its starches.

Once all the stock is complete add the cheese, stir to combine. At this point you might think that the risotto is a little loose...don't worry. Taste for salt and adjust accordingly. Add the asparagus, stir to combine, remove from the heat and cover for 5 minutes or so.

Uncover, stir and serve. I like to plate this on a bed of baby arugala and add the pistachios. The cumulative whole is outstanding both visually and in taste.

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Comments

lovingmybabbyalways 1 year, 1 month ago said:
Wow this looks really really good I will HAVE to try this some time. It looks and sounds great Mmm well I think I will make this next week after I go shopping. Thanks agian for this recipe.

lovingmybabbyalways 1 year, 1 month ago said:
Oh and 5 forks.

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