Asparagus Risotto
"This is a terrific dish, and by adding the asparagus late it stays firm, not soggy."
photo by limeandspoontt
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1 onion, finely chopped
- 3⁄4 lb asparagus, chopped in 1 inch lengths
- 3 garlic cloves, crushed
- 1 1⁄2 cups arborio rice
- 4 cups chicken broth
- 1⁄4 cup cream
- 1 cup grated parmesan cheese
- 1⁄4 cup fresh basil, chopped
directions
- Melt the butter in the pan and add the onions on medium-low heat.
- Cook for 4 minutes, then add the garlic.
- Cook for 1 minute, then add the rice.
- Stir until well coated.
- Add 1/2 cup of stock to the rice, stirring until absorbed.
- Then add the asparagus.
- Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
- (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.
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Reviews
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Pretty good. Just a few comments. The stock amounts are a bit low. And I find having the stock on the back stove burner on low heat helps. Put an extra cup or two of stock in the pan and like all other risotto, just stop adding when done.<br/>I also didn't like adding the asparagus with the 1st stock addition. Too long a time cooking asparagus and too rough on it with the constant stirring. I just roasted it earlier in the day and cut it and added it with the cream and basil. <br/>The final dish was very good. -
I have made this a few times now. My whole family loves it. I have roasted the asparagus and added at the end and have also added it after the first few additions of chicken stock. Both are good but we like it roasted -- seems to add more flavor. We do not add basil and really do not miss any flavor by deleting it. Very good recipe... Might try roasting halved brussel sprouts for another variation. -
I followed the recipe as written except did not add the basil (my family preference). The asparagus was tender and not overcooked. My hubby and I really enjoyed it but other guests did not care for it but I think that is just a taste preference. I will make again when its only hubby and I for dinner. -
This was my first attempt at risotto and it was fabulous. Thanks so much for another recipe to use my backyard asparagus in :) -
Delicious but I did make 2 minor changes to this recipe:<br/>I used vegetable broth instead of chicken.<br/>I put the stock in a pot to heat and kept it warm while I used it to add to the risotto.<br/><br/>I will be using this regularly for one of our non-meat meals!
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Tweaks
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I have never made risotto before because I thought it was too complicated to make...I was so wrong! This is an amazing dish. The ONLY change I made was that I used 2 fresh sprigs of rosemary instead of the basil. I threw them in whole while cooking my onions. The rosemary flavor was now infused with my onions. It was absolutely heavenly. I can't wait to make this again but I think next time I will toss in some grilled shrimp and make a complete meal out of it. Thank you so much for posting this recipe. I will never be intimidated to make risotto again.
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Added about a cup of dry white wine during cooking, lemon zest at the end with the parmesan and a sprinkle of truffle salt over. Yum!
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Delicious Risotto!! I have only made risotto one other time - so this is new to me - this was easy and came out lovely! I substited olive oil for the butter and I used 1 cup of white wine in place of 1 cup of stock. I did not add the basil - personal preference. I did add cracked fresh black pepper and quite a bit more asparagus - I added some as directed in recipe - but then steamed the remaining and added it to the finished dish. I will make this again!
RECIPE SUBMITTED BY
Gay Gilmore
Seattle, WA
I'm really just learning how to cook, but I hope that my skills at eating will really guide me in this endeavor. ;-) I think that sharing recipes on the internet is better than any cookbook. Of course, I founded Recipezaar, so I might be a little biased.
