Description
Follow these simple steps to make a rich, creamy asparagus risotto using the traditional stirring method for perfect texture.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (like Pinot Grigio)
- 5 cups hot low-sodium chicken or vegetable broth
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
Instructions
- Heat the broth in a saucepan and keep it at a gentle simmer over low heat.
- In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges of the grains look translucent.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Add one ladleful (about 1 cup) of the hot broth to the rice. Stir continuously until the liquid is almost completely absorbed.
- Continue adding the broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 15 to 18 minutes.
- When you have about 1 cup of broth left, stir in the cut asparagus pieces. Continue adding the remaining broth until the rice is creamy and cooked al dente (tender with a slight bite in the center).
- Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter and the Parmesan cheese vigorously until the risotto is smooth and creamy.
- Season with salt and pepper. Serve immediately with extra Parmesan cheese on top.
Notes
- Keep your broth hot throughout the process; adding cold broth stops the cooking process and affects creaminess.
- Stirring releases the starch from the rice, which creates the signature creamy texture without needing heavy cream.
- For brighter green asparagus, you can blanch the cut pieces in boiling water for 1 minute before adding them to the risotto in step 7.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
- Cholesterol: 35