Asparagus Risotto

This easy spring risotto is a perfect meatless, plant based dinner! Just serve with a salad and a glass of wine for an easy and elegant dinner!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 715kcal

Equipment

Ingredients

1 pound asparagus
3 ½ cups chicken stock
4 tbsp unsalted butter
1 onion finely diced
2 cups arborio rice
1 cup dry white wine
1 cup Parmesan cheese finely grated
½ teaspoon lemon zest
lemon wedges for serving

Instructions

Snap off tough ends of asparagus and cut the spears into inch segments.
In a saucepan combine the ends of the asparagus, the chicken stock and 3 cups of water. Bring to a boil over medium high heat. Lower the heat to low and simmer for about 15 minutes.
Strain out the solids and keep the broth warm on low heat.
In a 4 quart saucepan, melt the butter over medium heat.
Add the onion and ½ teaspoon of salt. Cook until the onion is softened and translucent - about 9 minutes.
Add the rice and cooking stirring until the edges become transparent - about 4 to 5 minutes.
Add the wine and cooking stirring until it evaporates. Add 3 cups of the stock and cook, stirring. Simmer until it's absorbed - about 10-12 minutes.
Continue to add ½ cup of stock at a time when the liquid is absorbed, stirring. When the rice starts taking longer to absorb the liquid, add the asparagus.
Continue adding ½ cup of stock at a time, cooking until the asparagus is crisp tender about 5 - 7 minutes.
Stir in the parmesan cheese and lemon zest. Taste and add salt and pepper.
Serve with lemon wedges.

Video

Notes

It's hard to put a time on risotto. It usually takes about a 45 minutes total. When it looks like you only have a ladle or two more of stock, that is a good time to add the asparagus.

It's really hard to mess up risotto. You want to ere on the side of creamy not dry. So don't be afraid to keep adding the stock!

Nutrition