Asparagus Risotto
From ebonyeyedenigma 15 years ago
- 31 minutes to make
- Serves 8
Asparagus Risotto is a great way to enjoy all that yummy asparagus that are in season right now. I typically use chicken broth but you can also use vegetable broth if you want to keep it a vegetarian dish. Risotto can be served as an appetizer or a side in small portions or as a main dish in larger portions.
Ingredients
- 1 large bunch of asparagus, washed and trimmed shopping list
- 2 cups uncooked arborio rice shopping list
- 1 Tablespoon butter shopping list
- 1 cup finely chopped white onion shopping list
- 2 garlic cloves, minced shopping list
- 3/4 cup white wine shopping list
- 4 cups chicken broth shopping list
- 1/4 cup heavy cream shopping list
- 1/2 cup Grated Parmesan shopping list
- salt and pepper (to taste) shopping list
- White truffle oil to drizzle shopping list
- Additional Grated Parmesan (to serve) shopping list
How to make it
- Place the asparagus in boiling water and boil for 2-3 minutes.
- Drain and place in ice water to stop cooking and to help lock in the bright green color.
- Cut the asparagus into small pieces, save the tips separately.
- Puree the asparagus pieces with ½ cup of water and strain the puree.
- Warm the broth in a medium sized pan, keep it simmering as it needs to be warm when it is added to the rice.
- In a pan heat the butter, then sauté the onions and garlic until soft.
- Add the Arborio rice and stir until coated with butter.
- Stir in the wine, cook until the wine is reduced.
- Add 1 cup of the warm broth, stir regularly and cook until the broth has reduced.
- Add another cup of broth and continue the same process until all the broth is used and the rice starts to get tender, about 20-25 minutes.
- Add the asparagus puree and the cream, stir well and cook for another 3-5 minutes.
- Add grated parmesan and asparagus tips, stir well.
- Serve sprinkled with additional parmesan cheese and drizzled with the white truffle oil.
The Rating
Reviewed by 8 people-
This looks amazing. Very nice recipe.
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
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I have never made risotto. This recipe makes me want to give it a try. I haven't tried truffle oil either. I think I am afraid I will like it. I hear it is quite pricey.
lasaf
in St. Paul loved it
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I love risotto and asparagus! This recipe is right up my alley! Looks so elegant and delicious! Nice addition of truffle oil here, too!
juels
in Clayton loved it
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