This classic asparagus risotto made with Arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.
Serve it as a springtime main dish or elegant side.
Simply Recipes / Elise Bauer
In California, winter can transition to spring in a flash.
Simply Recipes / Elise Bauer
This recipe is a classic asparagus risotto recipe.
We’ve made this risotto on the loose side which is why we are serving it in a bowl.
When making risotto, you get to decide how loose you want it.
Simply Recipes / Elise Bauer
Just stop adding liquid when the risotto gets to the consistency you like!
If you want to make this a vegetarian dish, use vegetable stock or water instead of chicken stock.
If you have thick asparagus spears, peel the tough skins off the stalks before slicing.
Simply Recipes / Elise Bauer
In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat.
Add the shallots and cook for a minute or 2, until translucent.
Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.
Elise Bauer
Add the white wine.
Slowly stir, allowing the rice to absorb the wine.
Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice.
Elise Bauer
Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments.
Stir often to prevent the rice from sticking to the bottom of the pan.
With the last ladle of stock, add the asparagus.
Elise Bauer
Tip
Note that the stock amount given is approximate.
You may need a little more or less.
If you end up needing more stock and you find yourself without, just use water.
Elise Bauer
Turn off the heat.
Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter.
Add salt and pepper to taste.
Elise Bauer
Elise Bauer
