Name: Springtime Asparagus Risotto
Cook time: 20 min
Ingredients: 1 pound thin asparagus spears; 2 tablespoon butter; 2 tablespoon extra virgin olive oil; 1 medium onion, chopped; 2 large cloves garlic, minced; 2 cup (14 ounces) Arborio rice; 1 cup Holland House White Cooking Wine; 4 cup (32 ounces) reduced-sodium chicken broth; 1/3 cup grated Parmigiano-Reggiano or pecorino-Romano cheese; 1 tablespoon grated lemon peel (optional); 1/4 teaspoon dried marjoram, tarragon, or sage

Springtime Asparagus Risotto

By: Mizkan

1 Comment

By: Mizkan

This springtime asparagus risotto is a lovely, easy risotto recipe you can make any time of year. Serve it as a main course or a hearty side, and enjoy the bounty of fresh veggies and Arborio rice. Yum!

Notes

Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.

Use 2 cups fresh peas, or frozen peas (thawed), in place of asparagus.

Add 1/2 cup diced ham or prosciutto along with the cheese, lemon and herb.

Recipe may be halved; use a 4-quart saucepan.

Cooking Time20 min

Ingredients

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 (14 ounces) Arborio rice
1 cup Holland House White Cooking Wine
4 cups (32 ounces) reduced-sodium chicken broth
1/3 cup grated Parmigiano-Reggiano or pecorino-Romano cheese
1 tablespoon grated lemon peel (optional)
1/4 teaspoon dried marjoram, tarragon, or sage

Instructions

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. Yields 8 cups.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Edmund K

Apr 30, 2017

I love risotto and as luck would have it, asparagus is on sale this week at the local grocery where we do much of our shopping. I like the idea of adding some ham or prosciutto to the finished dish, though I also think sprinkling a bit of crumbled bacon on top might also be very tasty. I can see serving this alongside a good steak and being very, very content.