Asparagus Risotto recipe

Crunchy asparagus compliments creamy risotto in this soothing recipe. Perfect for cold nights, long days, and upset stomachs, it’s a feel-good dish the whole family will appreciate. Makes 2 servings.

Ingredients:

1 pound asparagus, thick ends removed, spears chopped
¼ cup unsalted butter
1 shallot, finely chopped
¼ cup rice
1 cup dry white wine
¼ cup grated Parmesan cheese
Salt and black pepper, to taste

Directions:

Bring a large pot of water to a boil. Add asparagus and cook until slightly softened, 3 to 4 minutes. Reserve 2 cups cooking water and set aside. Drain asparagus and rinse under cold water. Set aside.
Melt butter in a medium saucepan over medium heat. Add shallot and cook until softened but not browned, 3 to 5 minutes, stirring. Add rice and cook 3 minutes, stirring.
Add wine, bring to a boil over high, then reduce to a simmer. Cook until liquid is almost evaporated, stirring to prevent burning, 6 to 8 minutes.
Add reserved cooking water ¼ cup at a time to saucepan, allowing each batch of liquid to be cooked out before adding the next ¼ cup. Continue until the total 2 cups of cooking liquid has been used, stirring almost constantly. The process should take 15 to 20 minutes.
Add reserved asparagus and cheese to saucepan; stir to incorporate and warm through. Season with salt and pepper and serve immediately.

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Reviews and Comments:

Asparagus Risotto Review by Stephanie on March 18th, 2012:

Tried the recipe. Tasted delicious!

Comment by Jack on April 27th, 2011:

Response to Anonymous on April 24th, 2011:

The ingredients quantities in this recipe is technically alright as they are, as the proper rice to cooking liquid ratio is correct in the recipe, about 1 cup rice to 4-5 times water. That's proper for risotto. Since it only calls for 1/4 cup rice, the only thing to note is that the overall serving size of this dish is smaller than most, coming to about 2 servings total. If you'd like to make this a 4-6 serving dish, you can bump up the rice quantities to 1 cup, and change the reserved water quantity from step one from 2 cups to 4 cups. That should do just fine.

Comment by Anonymous on April 24th, 2011:

There's a serious typo in the recipe as printed. 1/4 cup of rice for risotto? I used 1 cup and it seemed to work okay

Data:

Average rating of 5.00 stars based on 1 reviews.

Summary: Crunchy asparagus compliments creamy risotto in this soothing recipe. Perfect for cold nights, long days, and upset stomachs, it’s a feel-good dish the whole family will appreciate. Makes 2 servings.