Risotto with Asparagus Recipe

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Risotto with Asparagus Recipe

Read Reviews
3 1 1
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This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. —Stephanie Marchese
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

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. Yield: 12 servings.
Originally published as Risotto with Asparagus in Test Kitchen Favorites 2004 2005, p185

Nutritional Facts

3/4 cup: 264 calories, 7g fat (2g saturated fat), 4mg cholesterol, 626mg sodium, 42g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately. Yield: 12 servings.
Originally published as Risotto with Asparagus in Test Kitchen Favorites 2004 2005, p185

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Fishboy1 User ID: 3231723 207593
Reviewed Dec. 11, 2009

"I love risotto and have made this basic recipe many times, but I've added a tablespoon of lemon zest with the asparagus. This adds just the amount of zing to make this a recipe you'll make again. Another variation on this is to add either pre-cooked chicken pieces with the asparagus, or raw shrimp added just before the asparagus and cooked through."

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