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dad's asparagus risotto

(6 ratings)
BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

This was one of my dad's quick recipes. You can always freeze unused parts of the asparagus for soup or stir frys. This is a quick and easy risotto to make. No fuss no muss you make it in the microwave in one dish. A nicely flavored dish. I hope you will enjoy this dish as much as we did.

(6 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For dad's asparagus risotto

  • 1
    onion, medium, chopped
  • 1/4
    lb mushroom, sliced
  • 1
    garlic clove, finely minced
  • 2
    tablespoons butter
  • 2
    tablespoons olive oil
  • 2
    cups arborio rice,
  • 1
    teaspoon salt
  • 1
    teaspoon white pepper
  • 31/2
    cups chicken broth
  • 1/2
    cup dry white wine
  • 1/4
    teaspoon turmeric
  • 1/2
    lb asparagus, fresh
  • 1/3
    cup parmesan cheese, ground

How To Make dad's asparagus risotto

  • 1
    Using a 3 quart dish, combine onion, mushrooms, garlic, oil and butter.
  • 2
    Cover and place in microwave on high for 5 minutes.
  • 3
    Stir in rice, broth, wine, turmeric and a pinch of saffron.
  • 4
    Cover again and microwave on high for 15 minutes.
  • 5
    Cut asparagus into 1 inch pieces.
  • 6
    Next, stir rice mixture and microwave on high uncovered for 10 minutes.
  • 7
    Now with a fork toss the asparagus into the rice.
  • 8
    Cover and microwave on high for 5 minutes more.
  • 9
    Remove the rice from the microwave and let stand (covered), for 5 minutes.
  • 10
    Stir in the Parmesan cheese with fork and season with salt and pepper.
  • 11
    Enjoy!
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