Asparagus Risotto
Asparagus Risotto is the ultimate spring comfort food- Learn all the tips to make the best asparagus risotto in 20 minutes!
Serving: 4
Calories: 515kcal
Ingredients
- 400 g green asparagus
- 4 tablespoon butter
- 1 medium shallot, finely minced
- 320 g Carnaroli rice, or Arborio, Vialone Nano
- 60 ml white wine
- 1 l vegetable stock, or chicken broth
- 80 g Parmigiano Reggiano cheese, finely grated
- 1 tablespoon lemon zest, finely chopped
- Sea salt & black pepper, to taste
Instructions
- Cut and discard the woody ends off the asparagus stalks. Cut the tips off the asparagus, and chop the stalks into ½-inch rounds. In a small pot of boiling water lightly salted with water add the chopped asparagus and blanch them for 3 minutes, then remove them with a slotted spoon.
- Heat a large pan over medium heat, add 1 tablespoon of butter, followed by the shallot and the asparagus, and saute all the ingredients for 2 minutes, or until the shallot is cooked through.
- Transfer the asparagus and shallot into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, cotninue to stir the rice and let it evaporate.
- Add a ladle of stock and stir until the rice has absorbed it. Continue to add a ladle of stock at a time until the rice is cooked but still has a bite. Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
- Return the veggies into the pot with the rice and stir all the ingredients together.
- Once ready, remove the pot from the heat and let the risotto rest for 2 minutes. Add the remaining 3 tablespoons of cold butter and parmesan cheese and stir well to bring all the ingredients together. Sprinkle the lemon zest all over the risotto, season with freshly cracked black pepper and serve.
Video
Notes
- Don't wash your rice beforehand as this removes the starch, which is what helps give risotto its creamy texture.
- Do NOT use cold stock when making risotto. Cold stock will cool everything down and mess up the cooking process.
- Cook your risotto on a low, simmering heat and add the vegetable stock (or brodo di pollo) gradually.
- You need to babysit the pan, don’t let the rice simmer unattended.
- Check and stir often to prevent it from drying out or sticking to the bottom of the pan.
- Stir your risotto every 30 seconds or 1 minute, a bit of shaking is also recommended. I like to shake the pot with one hand and mix the rice with a wooden spoon in the other.
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Nutrition
Calories: 515kcal | Carbohydrates: 73g | Protein: 15g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 1415mg | Potassium: 318mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1796IU | Vitamin C: 8mg | Calcium: 272mg | Iron: 6mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.