Free Online Recipes

Sign Up login

Asparagus Risotto Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Asparagus Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 as side
Preptime   45 minutes

2 T. unsalted butter
1/2 cup chopped shallots
1 cup arborio rice
1/4 cup dry white wine (or 1 T. lemon juice & 3 T water)
about 4 cups chicken or vegatable stock
1/2 lb asparagus, trimmed, tips cut off, and spears cut into thin disks.
1/2 cup freshly grated parmesan cheese
Salt and pepper

1. In a 3 or 4 quart saucepan, heat 1 T butter on medium heat. Add teh shallots and cook for a minute or two, until translucent. Add teh rice and cook for 2 minutes more, stirring until nicely coated. 2. While the shallots are cooking, bring the stock to a simmer in a separate saucepan.
3. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once teh wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat. 4. Gently stire in the parmesan cheese adn the remaining 1 T butter. Add salt and pepper to taste. Serve immediately.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Asparagus Risotto recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.