Asparagus Risotto With Creamy Parmesan and Tender Asparagus
By Emma Collins
Prep
10 min
Cook
18 min
Total
33 min
Servings
5
Level
Easy
This asparagus risotto recipe makes a filling vegetarian main course appropriate for a family meal or other occasion․ Asparagus and Parmesan in this dish with dry white wine pair well with risotto rice that won't become mushy when cooked․
Medium- and short-grain risotto rice adds starch to create the creamy risotto texture․ The rice is never rinsed before or after cooking․ Sautéed asparagus is taken out of the pan‚ and the woody ends of the asparagus are cooked in the broth․ Cooking the asparagus in the risotto adds flavor to the cooking liquid․ Other flavor ingredients used include shallot‚ olive oil‚ dry white wine‚ butter‚ and grated Parmigiano Reggiano cheese․
The rice should remain loose and spreadable in a thin layer and absorb hot broth as it cooks‚ rather than allowing a separate layer of broth to build up in the pan or adhering to the pan․ Check the doneness after 15 minutes‚ the grain should still be slightly undercooked in the middle․ Overpouring broth when making risotto is a common mistake that affects texture․
Serve risotto hot on a flat or slightly curved plate‚ topped with extra Parmigiano Reggiano and black pepper․ Risotto is an entrée that can be paired with an appetizer or vegetable side dish or other entrees․ When chilled‚ risotto will become thicker․ It can be reheated by adding water or vegetable broth․
Why you'll love this recipe
- Families like this vegetarian dish cooked with starchy risotto rice‚ asparagus‚ butter‚ and Parmigiano Reggiano cheese․ It is tasty and filling․
- Meat eaters can join in on this meal with others‚ as other ingredients like toasted rice‚ wine‚ cheese‚ and asparagus add flavor without including meat․
- The 33-minute total works well for a weeknight meal since asparagus cooking time is short‚ and rice can be cooked in the same skillet․
- Leftover risotto can be used to make risotto cakes and other Italian rice dishes for future meals․
- Special occasion cooks can prepare asparagus and rice as a meal․ Whole asparagus tops and soft rice look nice on a flat dish․
- New risotto cookbooks offer methods for checking the risotto's doneness‚ including directions in the recipe for checking and adding broth at specific steps.
Ingredients
- •1 ½ lb asparagus
- •1 tbsp olive oil (for the asparagus)
- •2 cloves garlic (crushed)
- •½ tsp salt
- •2 twists black pepper
- •7 cups vegetable broth (7-8 cups)
- •1 tbsp olive oil (for the risotto)
- •1 shallot (finely chopped)
- •1 ¾ cups risotto rice (Arborio variety)
- •½ cup dry white wine
- •2 tbsp butter (2-3 tablespoons)
- •½ cup Parmigiano Reggiano (grated)
Instructions
- 1
Trim the woody ends from the asparagus with a sharp knife and set the trimmings aside.
- 2
Thinly slice the asparagus into disks, keeping the spear tips whole.
- 3
Add 1 tablespoon olive oil, the asparagus, crushed garlic, salt, and black pepper to a non-stick pan.
- 4
Sauté the asparagus over medium heat for 5 minutes, until tender but not fully cooked, then set aside.
- 5
Add the vegetable broth and asparagus trimmings to a pot.
- 6
Bring the broth to a simmer and keep it hot throughout the recipe.
- 7
Add 1 tablespoon olive oil to a large skillet or Dutch oven and set the heat to medium.
- 8
Add the finely chopped shallot and fry for 2 minutes, until translucent.
- 9
Add the risotto rice and toast for about 1 minute, stirring continuously with a wooden spoon.
- 10
Add the white wine and stir until it has fully evaporated.
- 11
Add 2 ladlefuls of hot vegetable broth and stir almost continuously.
- 12
When the pan starts to dry, add 2 more ladlefuls of hot broth and continue stirring.
- 13
Repeat the broth additions for 12 minutes, adding hot broth as soon as the pan dries and preventing the rice from sticking.
- 14
Add the sautéed asparagus after 12 minutes.
- 15
Continue stirring and adding hot broth until the rice is creamy and al dente, about 5 more minutes.
- 16
Taste the rice often from the 15-minute mark and adjust the salt if needed.
- 17
When the rice is al dente and the last ladleful of broth is almost absorbed, turn off the heat.
- 18
Add the butter and grated Parmigiano Reggiano, then stir gently off the heat until melted.
- 19
Cover the risotto and let it sit for 2 minutes.
- 20
Stir once more and add a little vegetable broth if the risotto is too dense.
- 21
Serve on a flat or slightly curved plate, optionally topped with extra Parmigiano Reggiano and freshly ground black pepper.
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