Asparagus Risotto
- 1 pound asparagus, trimmed
- 1/2 teaspoon fine sea salt
- About 6 cups beef, poultry or vegetable broth to make 7 cups, plus more as needed
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/4 small yellow onion, finely chopped
- 2 cups arborio rice
- 1/2 teaspoon ground black pepper
- 1/4 cup Parmigiano-Reggiano cheese, grated
Place the asparagus in a large pan (asparagus should fit in one layer) and cover with water by about 2-inches.
Cover and bring to a simmer over medium heat.
Cook until the asparagus is tender, but not soft, about 5 minutes.
Remove the asparagus (reserve the cooking water) and plunge in an ice water bath to stop the cooking.
Cut asparagus into 1-inch pieces, reserving the spear tips separately.
Measure the reserved asparagus cooking liquid and pour into a large pot.
Add enough beef broth to make 7 cups of total liquid.
Bring to a simmer over low heat and keep hot.
Heat the butter an oil in a medium pot over medium heat.
Add the onion and cook until soft and translucent, about 4 minutes.
Add the rice and 1/2 cup of broth and stir until the broth is absorbed, about 1 minute.
Continue adding broth, 1/2 cup at a time, stirring constantly, allowing the liquid to absorb before adding more.
Cook, stirring constantly, until the rice is cooked and the risotto is creamy, about 20 minutes.
Remove from the heat and stir in the salt, pepper and cheese.
Serve immediately garnished with the reserved asparagus tips.
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- 1 pound asparagus, trimmed
- 1/2 teaspoon fine sea salt
- About 6 cups beef, poultry or vegetable broth to make 7 cups, plus more as needed
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/4 small yellow onion, finely chopped
- 2 cups arborio rice
- 1/2 teaspoon ground black pepper
- 1/4 cup Parmigiano-Reggiano cheese, grated