Name: Asparagus Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: About 4 cups chicken stock (or vegetable stock for vegetarian option) -; 2 tablespoons unsalted butter, divided -; 1/2 cup chopped shallots -; 1 cup arborio rice -; 1/4 cup dry white wine (or 1 tablespoon lemon juice and 3 tablespoons water) -; 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks -; 1/2 cup freshly grated Parmesan cheese -; Salt and pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Risotto

1. About 4 cups chicken stock (or vegetable stock for vegetarian option) -

2. 2 tablespoons unsalted butter, divided -

3. 1/2 cup chopped shallots -

4. 1 cup arborio rice -

5. 1/4 cup dry white wine (or 1 tablespoon lemon juice and 3 tablespoons water) -

6. 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks -

7. 1/2 cup freshly grated Parmesan cheese -

8. Salt and pepper -

How to cook deliciously - Asparagus Risotto

1. Stage

Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.

2. Stage

Cook the shallots, add rice: In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or 2, until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.

3. Stage

Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.

4. Stage

Add the stock, 1/2 cup at a time: Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20 to 25 minutes.

5. Stage

Add the asparagus: With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock but is still loose and the asparagus are just cooked through.

6. Stage

Stir in the Parmesan and remaining butter and season: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!