I had never made risotto until last fall, but if you have a little extra time to devote, it’s really amazing. I adapted this recipe from Rice Select arborio rice, which is risotto. If you don’t know what arborio rice is, here ya go — little pasta thingys that look like rice. They turn really smooth and creamy with whatever you throw in with them. Not hard to make, and I encourage you to give it a whirl.
I bought fresh asparagus and of course, had to try it while I was chopping – so sweet and delicious. I’ll be buying more soon for roasting on the grill or other recipes. Here’s the final product:
Have patience and it’s worth it, plus whatever white wine doesn’t go into the risotto, drink it 🙂 Hope you enjoy, and if you have variations, please share in the comment section below. And, if you like this recipe, try my Mushroom and Pea version. Like what you see here? If you’re not following my blog, enter your email address and you’ll have some easy dishes delivered right to your inbox. Thanks, and keep cooking!
Fresh Asparagus Risotto
3 cups water
2 cups chicken stock or broth
3 tbsp butter or margarine, divided
1 lb. fresh asparagus spears, with the woody root ends snapped off, diagonally sliced into 1 inch pieces
1/2 cup chopped onion
1 1/2 cups uncooked arborio rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated parmesan cheese
salt and pepper to taste
Heat water and broth in 2 qt saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
In same saucepan, cook onion in remaining 1 tbsp butter until soft. Add rice and stir 2 to 3 minutes, careful not to burn. Add wine; stir until absorbed. (drink rest of wine) Increase heat to medium high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently until liquid is absorbed. Continue this process, one cup at a time, allowing each cup to absorb before adding more liquid. (you may need more wine at this point) Cook until rice is tender and mixture has a creamy consistency, a total of 25-30 minutes.
Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately, and refrigerate any leftovers.