With fresh asparagus popping up everywhere in grocery stores, a healthy asparagus risotto recipe like this is a resourceful way to use this favorite spring veggie.
Asparagus only comes around during the spring season, making this a dinner recipe you can only enjoy for a few short months. This asparagus risotto recipe is so delicious, however, that you’ll be remembering and longing for this dish long after asparagus season is over.
When you’re shopping for asparagus, look for firm spears with slightly tender tips. The asparagus stalks should also be mostly green throughout; avoid asparagus stalks that are predominantly faded in color or white, as those parts will need to be removed.
Comforting, fresh, and absolutely tantalizing, we can’t think of one thing we don’t love about this asparagus risotto!
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Cook time: 40 minutes
Prep time: 10 minutes
Idle time:
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Ingredients
- 1 onion diced
- 2 cups arborio rice
- 4-5 cups vegetable stock
- 1 tbsp minced garlic
- 1 tbsp minced shallots
- olive oil
- 1 bunch asparagus cut into 1-inch pieces
- 3 tbsp grated parmesan cheese
- 1 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley chopped
Instructions
- Blanch asparagus in boiling water for 2 minutes, move to an ice bath using a slotted spoon and then dry on paper towels. Set aside.
- Sauté onions in olive oil until translucent. Add garlic and shallots and sauté for 1 minute.
- Add rice and coat with oil. Add some stock, 1/4 cup at a time, stirring until most of the liquid is absorbed each time.
- Test consistency of the rice when it starts to appear translucent around the edges. Once tender, add asparagus, butter, and fresh parsley, as well as salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Additional information
Updated by Beeta Hashempour on 5/20/2018
