Asparagus Risotto

This recipe has been featured in a how-to post on The Recipe Girl blog: Lunch with Mario Batali. This dish is gluten-free adaptable- please see tips below the recipe…

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Asparagus Risotto

Yield: 6 servings

Prep Time: 35 min

Cook Time: 45 min

Ingredients:

1 pound asparagus, tough ends trimmed & cut into 1-inch pieces
6 to 7 cups chicken or vegetable broth
2 Tablespoons extra-virgin olive oil
3 Tablespoons butter
2/3 cup red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 teaspoon salt
1/2 cup Parmesan cheese, freshly grated

Directions:

1. Bring pot of water to boil. Add half of the asparagus stalks (set the tips aside for later) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside.

2. Heat broth in a small pan- turn on low and keep hot.

3. In a large nonstick skillet over medium heat, melt 1 Tablespoon butter and mix in oil. When sizzling, add onion. Sauté until onion softens, stirring occasionally- 3 to 5 minutes.

4. Add rice and cook, stirring occasionally, until it is glossy, 2 to 3 minutes. Add wine, stir and let liquid evaporate. Add large pinch of salt. Add warmed stock- 1/2 cup at a time, stirring occasionally. Set the timer for 15 minutes. Each time stock has just about evaporated, add another 1/2 cup.

5. When the timer goes off, add remaining asparagus tips and pieces, continuing to add 1/2 cup stock as needed. Begin tasting rice at this time. You'll want it to be tender but with a bit of a crunch (it should take a total of 20 to 30 minutes to reach the right consistency). When it feels just right, stir in the asparagus puree. Remove from heat, and stir in remaining butter. Stir in salt and Parmesan too. Taste and adjust seasoning- add more salt or pepper, if needed.

6. Serve immediately.

Tips:

*If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF.
*For wine, I like to use either Sauvignon Blanc or Pinot Grigio.
*Risotto should be slightly soupy when served.
*Risotto is not one of those dishes that you can just leave on the stove and come back later and find it done. You need to tend to it and add the broth gradually until it's just right. It will turn out best if you follow directions!

Source: RecipeGirl.com (Adapted from Mario Batali)

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3 Responses to “Asparagus Risotto”

  1. 1

    Ultracoolmama — April 27, 2009 @ 12:49 AM

    Will surely try this! Thnaks for sharing..

  2. 2

    Peggy — April 1, 2011 @ 8:11 PM

    Just made this tonight to have with grilled salmon. It was wonderfully yummy. Thank you.

  3. 3

    Jonathan — December 15, 2012 @ 8:27 AM

    My girlfriend and I made this dish last night, and if you follow the directions it turns out amazing! Thanks for teaching us how to make a great risotto!