Amazing Asparagus Risotto
Servings: 6 people
Calories: 230kcal
This Amazing Asparagus Risotto is perfect, especially in the Spring when asparagus is in season. But it's great all year round, too! Add the hot stock in stages, and you'll have perfectly creamy risotto in about 25 minutes!
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Ingredients
- Kosher salt and black pepper
- 12 to 16 oz fresh asparagus trimmed and cut into 2-inch pieces
- 8 cups chicken stock or vegetable stock you may not use all 8 cups
- 1/4 quality olive oil
- 1 medium onion chopped
- 3 cloves cloves minced
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 2 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large saucepan of salted water to a boil.
- Add the asparagus and cook until just tender, about 3 minutes.
- Drain and add to a bowl with cold water, and then drain again. Set aside.
- In the same saucepan, bring the stock to a simmer over medium heat, then reduce the heat to low, but maintain a gentle simmer.
- In another large saucepan, heat the oil over medium heat.
- Add the onion and saute until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the rice and stir until well coated, about 2 minutes.
- Add the wine and cook, stirring, until completely absorbed.
- Add the hot stock to the rice a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful.
- After about 25 minutes, the rice should be tender and creamy. If it is not quite done, continue to cook, adding the remaining stock until desired texture.
- Remove from the heat and stir in the asparagus, butter, and Parmesan cheese.
- Season with salt and pepper (start with 1/2 teaspoon salt, 1/8 teaspoon pepper), taste, and add more, in needed. Serve at once.
Nutrition
Calories: 230kcal