Risotto With Asparagus
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound fresh asparagus
- 2shallots, minced
- 1red pepper, seeded and chopped
- 3tablespoons unsalted butter
- 1tablespoon vegetable oil
- 2cups raw Italian arborio rice
- 1 to 1½quarts hot chicken stock
- Coarse salt and freshly ground pepper to taste
- ¼cup freshly grated Parmesan cheese
- 2tablespoons chopped chives
Nutritional analysis per serving (6 servings)
444 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 14 grams protein; 929 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
- Step 2
In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
- Step 3
Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
- Step 4
Stir in the cheese, correct seasoning, sprinkle with chives and serve.
Private Notes
Comments
Instead of steaming the aspargus, cut it up raw and blanch, then rinse in cold water and dry. This worked well, as did doubling the amount of parmesan! One quart of stock was sufficient.
Cooked with some super fresh local asparagus. Simmered the asparagus stocks with the broth. Blanched the tips and tender stems and added them it just in the last 5 minutes of cooking the risotto. Used leeks instead of shallot as that is what I had. Omitted red pepper because I didn't have one. grated in some lemon zest. Excellent quick supper served with sauteed bay scallops in a lemon butter basil sauce. And a cold glass of Pinot Grigio.
I added some sautéed mushrooms in which added umani flavor. Also, recommend adding in the asparagus a little later and reserving the tips for a “steam” by putting the lid on the pot with the burner off. And of course extra cheese!
No shallots, used garlic scape. No stock, used water. No Arborio rice, used Carolina. Microwaved the asparagus for 3 minutes before adding to pan. Still turned out very good.