Asparagus Risotto – CV
Categories: In Rotation, Recipes, Sides

Extraordinarily flavorful.
You really need to use Arborio rice for this dish to work. Arborio plumps up and gives the dish a creamy texture you won’t get with other rice. “Arborio” may be the fine print with “Risotto” rice dominating the label, but you should be able to find it at most grocery stores.

1 pound asparagus
3 tablespoons plus one teaspoon butter
½ tsp onion powder
1 cup Arborio rice
1/2 cup dry white wine
About 2 cups chicken broth (heat 3 cups)
1/2 cup freshly grated Parmesan cheese
Salt and pepper

1. Prep the asparagus by breaking off and discarding the tough ends, about half or so. Cut the rest into bite sized pieces, about a half inch long.
2. Bring a saucepan with one quart of water to a boil. Blanch the asparagus for 12 minutes (or less if you like your asparagus a bit crisper).
3. Remove asparagus with a slotted spoon and drop into a bowl of iced water. (This stops the asparagus cooking and gives it a nice green color.)
4. Drain asparagus and set aside. Keep the water the asparagus cooked in just below a simmer.
5. Bring the chicken broth to a simmer in a saucepan.
In a 3-4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the rice and stir, cooking for two minutes.
Add the wine to the rice. Slowly stir allowing the rice to absorb the wine.
6. When the wine is almost completely absorbed, add 1/2 cup of broth to the rice. Continue to stir until broth is almost completely absorbed.
7. Alternating between chicken broth and asparagus water, keep adding liquid 1/2 cup at a time, stirring until absorbed, until rice is tender but still a bit firm to the bite.

Note: The amount of broth is approximate. You may also use some of the water left from boiling the asparagus instead of the broth. (I use 1 cup of the water and 2 cups of broth).

Gently stir in the cheese, the remaining teaspoon of butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

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