Risotto might carry a reputation for being fussy and labor-intensive, but the truth is, making a delicious asparagus risotto is much simpler than you might think. This classic Italian dish can be a straightforward and satisfying meal to prepare, even for beginners. Let’s jump into this asparagus variation.
Ingredients:
- 1 bunch of fresh asparagus
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups chicken or vegetable broth, kept warm
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Optional: lemon zest or juice for extra zing
Instructions:
- Trim the woody ends from the asparagus and cut into bite-sized pieces. Blanch in boiling water for 2-3 minutes until just tender.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the rice to the pan and stir for 2 minutes.
- Pour in the white wine and stir until the wine is mostly absorbed.
- Begin adding the warm broth, one ladle at a time, stirring continuously.
- When the rice is just tender and the risotto looks creamy (about 18-20 minutes of adding broth), stir in the blanched asparagus. Cook for 2-3 minutes.
- Remove from heat. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately.
