Ingredients
- ½ Tsp Sea salt ( for the asparagus water)
- 500 Gram Asparagus
- 1 Tbsp Butter
- 3 Un Shallots
- 1 Un Onion
- 1 Tbsp Olive oil
- 1 Cup Arborio Rice
- 3 Tbsp White wine, Dry
- 4 Cup Chicken Broth
- ⅓ Cup Grated Parmesan Cheese
- Salt and pepper
Asparagus Risotto
Preparation time
15min
Cooking time
30min
Servings
6
Instant Pot
No
Recipe Categories
- International Cuisine
- Italian
Main Ingredients
- Rice
Ingredients
- ½ Tsp Sea salt ( for the asparagus water)
- 500 Gram Asparagus
- 1 Tbsp Butter
- 3 Un Shallots
- 1 Un Onion
- 1 Tbsp Olive oil
- 1 Cup Arborio Rice
- 3 Tbsp White wine, Dry
- 4 Cup Chicken Broth
- ⅓ Cup Grated Parmesan Cheese
- Salt and pepper
Directions
- Bring a pot of salted water to a boil. On side of the stove Fill a large bowl with ice water.
- Add asparagus chopped into 1-inch pieces to boiling water and blanch for 2 minutes.
- Immediately remove asparagus from the pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.
- Coat a medium pot with olive oil, and set over medium heat;
- Add the chopped onion and shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes.
- Add rice and toss to coat; cook for 2 minutes. Add White wine and cook, until all wine has been absorbed, stirring continuously so the rice does not stick to sides of the pot, about 1 minute.
- Meanwhile, bring broth to a simmer; keep warm.
- Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more.
- This process takes about 20 minutes.
- When rice turns creamy and just done (should be slightly chewy and not mushy), remove the pot from heat;
- Add butter and grated cheese and stir well.
- Stir in asparagus for last, and season with salt and pepper.
Notes
The Chicken broth can be canned, or homemade, or made with Stock cubes dissolved in hot boiling water.
You can substitute the rice by Farro. It gives a different taste and texture and is delicious. In this case, soak the farro in cold water the night before. It will help soften and cook better.
The choice of the rice is very important for a risotto.
