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Ingredients

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.

Reviews & Comments 4

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    " It was excellent "
    pleclare ate it and said...
    Wonderful!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    I love risotto and asparagus! This recipe is right up my alley! Looks so elegant and delicious! Nice addition of truffle oil here, too!
    Was this review helpful? Yes Flag
    " It was excellent "
    lasaf ate it and said...
    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.
    Was this review helpful? Yes Flag
    " It was excellent "
    mark555 ate it and said...
    This looks amazing. Very nice recipe.
    Mark
    Was this review helpful? Yes Flag

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