asparagus risotto
(1 rating)
When our garden is producing asparagus I am always looking for ways to use the abundance. Risotto is a great way to use the fresh asparagus.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
35 Min
Ingredients For asparagus risotto
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2 Tbspbutter, unsalted, divided
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1/2 cshallots, chopped
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1 carborio rice
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1/4 cdry white wine
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4 cchicken stock, may need a bit more
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1/2 lbasparagus, fresh, trimmed and cut
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1/2 cparmigiano-reggiano, grated
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kosher salt and freshly ground black pepper to taste
How To Make asparagus risotto
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1In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
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2While the shallots are cooking, bring the stock to a simmer in a saucepan.
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3the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice.
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4Continue 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.
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5Continue 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 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
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6Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
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7NOTE: The stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
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