Asparagus Risotto

Asparagus risotto is a velvety, creamy Italian rice dish with fresh asparagus, shallots, Arborio rice, and Parmesan cheese.

Course Side Dish

Cuisine Italian

Keyword asparagus and risotto, asparagus risotto recipe, how to make asparagus risotto, how to make risotto with aspragus, risotto and asparagus, what to serve with aspragus risotto

Prep Time 10

Cook Time 35

Servings servings

Calories 254kcal

Author Beth Pierce

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 lb asparagus (a bunch) trimmed and cut into 1-inch pieces
2 shallots, finely chopped
1 cup Arborio rice
½ cup dry white wine
3-3½ cups vegetable stock warmed
½ cup grated Parmesan
½ teaspoon dried marjoram
1 tablespoon chopped fresh thyme
salt to taste
freshly ground black pepper to taste

Instructions

In a medium-sized pot over medium heat, melt the butter and heat the olive oil. Add the asparagus and cook until it is crisp-tender, stirring a couple of times. Remove from the heat and plate the asparagus, leaving the fat in the pot.
Add the shallots and cook for 1 minute, stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly; 3-4 minutes. Add the wine and cook until evaporated, stirring constantly.
Add the warmed vegetable broth about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth,
Stop cooking before the last addition of vegetable broth is fully absorbed, so it is extra creamy. Stir in the sautéed asparagus, Parmesan cheese, marjoram, and fresh thyme.
Season with salt and freshly ground black pepper to taste.

Notes

Always warm stock or broth before adding it in small increments. It should be warm but not boiling. I warm mine in a Pyrex glass measuring cup in the microwave.
The key to a rich creamy risotto is using a high starch rice such as Arborio, carnaroli, or vialone nano, and adding warm stock in small increments while simmering and stirring very frequently. Add 1/3 to 1/2 cup of stock at a time and stir it in. Let it simmer and absorb, stirring frequently, before you add any more broth. Stirring every 1-2 minutes will help ensure a smooth risotto.
Store in an airtight container in the refrigerator for up to 4 days. Risottos reheat very well in the microwave in short increments at reduced power. Simply warm a little bit, then stir in 1-2 tablespoons of chicken broth until you achieve that same creamy texture that it had when it was first cooked.
I do not recommend freezing risotto.

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