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Awesome asparagus risotto. Because this risotto is so delicious, simply calling it ‘asparagus risotto’ wasn’t nearly descriptive enough. ????
Can I just say that I love asparagus? It’s OK, my husband knows. This time of year we are eating it every other day. Whether it is in soup, cooked outside on the grill, or used in this easy asparagus risotto recipe, asparagus makes it onto my menu.
It’s a sure sign of spring when it makes an appearance in the produce department. Fat or thin, green, purple, or white, the keys to delicious asparagus are held in the preparation and the freshness. This plant brings a delicately bright flavor and a subtle acidity to any dish.
Asparagus is at it’s peak February through June, but most varieties are grown indoors year round. The thickness of the stalks is a matter of taste. Choose bunches with tightly closed tips and no flowering. Stalks should be bright and firm (or pale if you have the white kind).
This healthy vegetable is best cooked no more than a day or two after it’s purchased, but it can be kept in the refrigerator for up to five days. It is best if stored in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel and place into a paper bag, or stand the bundle up in a bowl with about an inch of water in it.
Sometimes when I snip off the ends, I freeze them to use later in soups or stocks. I tend to forget about those little freezer treasures, though. ????
One of my favorite uses for asparagus is in this awesome asparagus risotto.
Total Servings 6
5 minPrep (inc. refrigeration & rest time)
25 minCook Time
30 minTotal Time
Ingredients
- 4 C asparagus (about 1 1/2 lb)
- 3 C reduced sodium chicken stock (or vegetable stock)
- 1 1/2 C water
- 1 TB butter
- 2 C chopped onion (about 1 large)
- 2 C Arborio rice
- 1/2 C white wine
- 1 C (4 oz) fresh grated Parmesiano-Reggiano cheese
- 1/4 C heavy cream
- salt/pepper
Instructions
- Place 1 C asparagus and 1 C broth in a blender and puree. Combine this as well as remaining broth and water in a saucepan and heat on low. Keep warm
- Melt butter in a large skillet and add the diced onion. Cook 8 minutes or until tender. Add salt to taste.
- Stir in the rice and cook 1 minute. Add the wine and and cook for 2 min. or until completely absorbed.
- Add 1 C of the broth mixture and stir until absorbed. Do this 1 little at a time and wait to add more until it is all absorbed until you add the rest. You will use all of it.
- Stir in the remaining asparagus and cook another 2 minutes. Stir in the cheese and the next 3 ingredients and heath through. Sprinkle cheese and fresh pepper on the top.
- Enjoy!
