Asparagus Risotto

ASPARAGUS RISOTTO



Asparagus risotto image

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

Recipe From bbcgoodfood.com

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated
Calories623 calories
Fat22 grams fat
SaturatedFat10 grams saturated fat
Carbohydrate80 grams carbohydrates
Sugar8 grams sugar
Fiber6 grams fiber
Protein15 grams protein
Sodium1.5 milligram of sodium

Steps:

  • Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
  • Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
  • Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
  • Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

WILD MUSHROOM AND ASPARAGUS RISOTTO



Wild Mushroom and Asparagus Risotto image

Recipe From foodnetwork.com

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
  • Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

ASPARAGUS-AND-LEMON RISOTTO



Asparagus-and-Lemon Risotto image

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 12

6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a medium saucepan.
  • Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  • Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
  • Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

RISOTTO WITH CHICKEN AND ASPARAGUS



Risotto with Chicken and Asparagus image

A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

Recipe From allrecipes.com

Provided by katie

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 2

Number Of Ingredients 13

2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
½ large onion, minced
1 cup Carnaroli or Arborio rice
½ cup white wine
8 ounces asparagus, finely chopped
½ teaspoon dried oregano
½ teaspoon dried basil
salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese
Calories877.3 calories
Carbohydrate104.7 g
Cholesterol104.3 mg
Fat22.5 g
Fiber4.6 g
Protein50.8 g
SaturatedFat6.5 g
Sodium1074 mg
Sugar5 g

Steps:

  • Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
  • Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
  • Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
  • Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Recipe From allrecipes.com

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest
Calories356.9 calories
Carbohydrate53.4 g
Cholesterol7.6 mg
Fat8.7 g
Fiber2.8 g
Protein11.1 g
SaturatedFat2.2 g
Sodium355.2 mg
Sugar3.7 g

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

ASPARAGUS RISOTTO



Asparagus Risotto image

Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.

Recipe From allrecipes.com

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 1h

Yield 12

Number Of Ingredients 11

¼ cup LAND O LAKES® Butter
2 tablespoons chopped shallots
1 (8 ounce) package fresh mushrooms, chopped
1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces
1 ½ cups uncooked Arborio rice
½ cup white wine
4 cups vegetable stock
1 cup cherry tomatoes, halved
½ cup shredded Parmesan cheese
½ teaspoon freshly grated lemon zest
1 pinch Salt
Calories177.5 calories
Carbohydrate26.6 g
Cholesterol13.3 mg
Fat5.1 g
Fiber1.5 g
Protein4.9 g
SaturatedFat3 g
Sodium197.6 mg
Sugar1.2 g

Steps:

  • Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.
  • Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.
  • Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

SPRINGTIME ASPARAGUS RISOTTO



Springtime Asparagus Risotto image

The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.

Recipe From allrecipes.com

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 30m

Yield 8

Number Of Ingredients 11

1 pound thin asparagus spears
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large cloves garlic, minced
2 cups Arborio rice
1 cup Holland House® White Cooking Wine
4 cups reduced-sodium chicken broth
⅓ cup grated Parmigiano-Reggiano or Pecorino Romano cheese
1 tablespoon grated lemon peel
¼ teaspoon dried marjoram, tarragon, or sage
Calories339 calories
Carbohydrate53.5 g
Cholesterol13.1 mg
Fat8 g
Fiber1.9 g
Protein7.4 g
SaturatedFat3 g
Sodium749.4 mg
Sugar2.7 g

Steps:

  • Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
  • In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
  • Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

ASPARAGUS RISOTTO



Asparagus Risotto image

An easy Asparagus Risotto recipe

Recipe From epicurious.com

Categories     Rice     Vegetable     Side     Asparagus     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

  • Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
  • Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

ASPARAGUS RISOTTO



Asparagus Risotto image

I found this recipe from America's Test Kitchen. This is such an easy way to make rissoto, and you can have this ready in about 45 minutes. I also have added cooked chicken or sausage to make this a one dish meal. Usually rissoto calls for Arborio Rice, but I can't always find that and just use regular long-grain rice. Having the longer grain though will make a bigger batch of rissoto. However, the leftovers are great to have for the lunch the next day! Enjoy!

Recipe From food.com

Provided by LDSMom128

Categories     Long Grain Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

onion, peeled and diced
4 tablespoons butter
2 (14 ounce) cans chicken broth (Or 3 1/2 Cups homemade chicken broth)
1 1/2 cups water
2 cups rice
2 teaspoons minced garlic
1 lb fresh asparagus, ends trimmed and cut into pieces
2 cups cooked chicken (optional)
salt and pepper
Calories340.8
Fat8.9
SaturatedFat5.2
Cholesterol20.4
Sodium503.2
Carbohydrate55.4
Fiber2.5
Sugar1.9
Protein8.9

Steps:

  • In a medium sized saucepan, pour the chicken broth and water into the pan and heat through to almost a boil. Turn off the heat.
  • While the chicken broth is heating, in a large skillet or Saucee pan, melt the butter and add the onions and cook for about 8-10 minutes and until slightly browned. Add the rice and garlic and stir well. Cook the rice in the onions for about 3-4 minute and they start to brown. Add about 1 cup of the hot chicken broth and stir well. Add 2 more cups of chicken broth and stir in and allow the broth to cook down into the rice. About every 5-7 minutes, add more chicken broth by 2 cups at a time, stirring well after each addition of the broth.
  • When you add the last cup of broth, add the asparagus and if you prefer cooked chicken to the rice. Stir well. You may want to season the rice with salt and pepper and any other seasonings.
  • Cook the asparagus for about 10-15 minutes, or until bright green and softened.

RISOTTO WITH ASPARAGUS



Risotto with Asparagus image

This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. -Stephanie Marchese

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 9

1 pound asparagus, trimmed and cut into 2-inch pieces
7-1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked arborio rice
1 cup dry white wine
1 tablespoon butter
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Steps:

  • Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside., In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed., Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy., Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.

EASY ASPARAGUS RISOTTO



Easy Asparagus Risotto image

I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.

Recipe From food.com

Provided by ThaGirl4Ya

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1/3 cup chopped shallots or 1/3 cup yellow onion
3 garlic cloves, minced
1 cup arborio rice (*)
1/2 cup white wine
1/4 teaspoon salt
4 1/2 cups vegetable broth
1 bunch asparagus or 1 lb asparagus
1/2 teaspoon lemon zest
1 teaspoon olive oil
1/4 cup minced chives
pepper
Calories313.1
Fat8.4
SaturatedFat1.2
Sodium166.4
Carbohydrate48.4
Fiber4
Sugar1.9
Protein6.7

Steps:

  • Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
  • In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
  • Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
  • When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
  • * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.

ASPARAGUS RISOTTO



Asparagus Risotto image

Recipe From epicurious.com

Categories     Rice     Vegetable     Side     Sauté     Asparagus     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

1 1/2 pounds asparagus
5 cups (about) canned low-salt chicken broth
1 cup water
1 tablespoon butter
1 large onion, chopped
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated Parmesan cheese
1/4 cup whipping cream
Fresh rosemary sprigs (optional)

Steps:

  • Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside.
  • Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.

RISOTTO WITH ASPARAGUS



Risotto with Asparagus image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

2 bunches thick asparagus (about 2 pounds)
1 sprig fresh thyme or lemon thyme
4 tablespoons unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 teaspoons grated lemon zest
Freshly ground pepper
1/3 cup grated parmesan cheese
2 teaspoons fresh lemon juice
1 head Bibb lettuce, cut into strips
8 ounces robiola or taleggio cheese, thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
  • Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
  • Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
  • Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

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  • Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.
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ASPARAGUS RISOTTO -IT'S EASIER THAN YOU THINK! - SHE LOVES ...
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Total Time 1 hr

  • In a medium sauté pan, heat 2-3 tablespoons butter until foaming. Add 2 cups sliced asparagus and sauté for a few minutes. Add 1 cup chopped ramps and cook a couple of minutes more until softened.
  • Set a stockpot over medium-high heat and add 7-8 cups broth; bring to a near boil. Reduce to low so broth stays hot, but not continuously simmering.
  • Heat ¼ cup olive oil in a 10-inch Dutch oven or sauté pan over medium heat. Add ½ cup finely chopped shallot (or onion) and scant ½ teaspoon of salt; stir about 7 or 8 minutes or until softened.
  • Add 2 cups Arborio rice to the pan and raise heat to medium. Stir constantly until the rice is coated with oil (a few minutes). The rice should retain its white color.
  • Ladle in 1 1/2 cups broth to barely cover the rice and continue to stir; add another ½ teaspoon salt and adjust heat to maintain cooking at a gentle simmer, all the while continuing to stir.
  • When you see the liquid has been absorbed and the rice is dry enough that the wooden spoon you’re stirring with leaves a trail on the bottom of the pot, add in more broth in increments of 1 cup at a time, always stirring.
  • After you’ve added 5 cups of liquid, add the asparagus and ramp mixture and gently blend into the rice; taste rice for flavor and adjust with additional salt, if necessary.
  • Stir in ½ cup grated Parmesan and ¼ cup chopped parsley. Serve and garnish with additional parsley or a chiffonade (sliced leaves into ribbons) of ramp leaves.
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ASPARAGUS RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
2002-03-01  · Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 …

4.5/5 (9)
Servings 6

  • Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside.
  • Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.
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ASPARAGUS RISOTTO RECIPE - BBC FOOD
From bbc.co.uk

Servings 2
Category Main Course

  • Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside.
  • For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
  • Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock).
  • For the Parmesan crisps, preheat the oven to 170C/150C fan/Gas 3 and line a baking tray with baking paper. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread.
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ASPARAGUS RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com

  • Cook 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 two, until translucent.
  • 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.
  • 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.
  • Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.
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ASPARAGUS RISOTTO RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
2020-03-11  · In this asparagus risotto recipe, fresh asparagus and parmesan cheese come together to make this dish a creamy, flavourful, and truly filling meal. 45-minute recipe Serves 6. SHARE: Ingredients. 450 g. Asparagus, thinly sliced. 1 33-g pkg. Chicken concentrated stock. 4 cups. Hot water . 2 tbsp. Butter. 1/2 Onion, diced. 1 1/2 cups. Arborio rice. 1/4 cup. Grated Parmesan cheese. 5 . …

Servings 6
Total Time 45 mins
Category All Recipes

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CREAMY LEMON RISOTTO WITH ASPARAGUS | WILLIAMS SONOMA
From williams-sonoma.com
2021-03-15  · In a microwave-safe bowl, combine the asparagus and 2 Tbs. water. Cover loosely with plastic wrap and microwave on high until the spears are crisp-tender, about 2 minutes. Alternatively, place the asparagus in a steamer basket and set over a saucepan of simmering water. Cover and steam until the spears are crisp-tender, 3 to 4 minutes.

5/5 (1)
Total Time 1 hr
Servings 4

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ASPARAGUS RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
2020-03-04  · This risotto recipe is a real celebration of asparagus. We use the woody stems (which would ordinarily be thrown away) to make a stock, then create a silky purée which infuses flavour all the way through the risotto. We even add sliced raw asparagus, thrown in at the end to provide a …

Servings 4
Estimated Reading Time 3 mins
Category Main

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LEMON ASPARAGUS RISOTTO RECIPE | FOOD NETWORK
From foodnetwork.com

5/5 (1)
Author Laura Calder
Servings 6
Category Main-Dish

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HOW TO MAKE ASPARAGUS RISOTTO, OUR FAVORITE ONE-POT DINNER ...
From marthastewart.com
2021-03-18  · Yes, risotto does require standing at the stove for stirring. It doesn't need constant watching, but it does need tending. And yes, this recipe does call for white wine (sometimes we use vermouth instead). Either way, the alcohol cooks off while the dish cooks. Some people like to add the asparagus stalks earlier, about 10 minutes in to the ...
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6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS | ALLRECIPES
From allrecipes.com

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