Asparagus Risotto

Name: Asparagus Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 1 quart chicken stock; 1/2 cup white wine; 1 medium shallot, or 1/2 small onion, chopped, about 1/2 cup; 3 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1/2 pound asparagus, cut into 1-inch pieces; 1/4 cup grated Parmesan cheese, plus more for shaving; 2 tablespoons chopped Italian parsley; Kosher salt, to taste

Creamy asparagus risotto offers a delightful, family-friendly meal.

⭐ 4.3 (42 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 8 servings

Category Tags:

Appetizer Dinner Entree Side Dish Lunch

Cuisine Tags:

Italian

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Instructions

Start heating the stock to a simmer, then reduce heat to keep it hot.
In a large saucepan, heat oil and 1 tablespoon butter over medium heat; sauté shallot or onion for 2-3 minutes until translucent.
Add Arborio rice, stir to coat, and sauté for 1 minute until fragrant.
Pour in wine and cook, stirring until fully absorbed.
Gradually add hot stock, one ladle at a time, stirring constantly until absorbed before adding more.
After about 15 minutes of adding stock, incorporate the asparagus; continue adding stock for a total of 20-30 minutes until rice is tender.
If needed, finish cooking with hot water, adding it in ladles until the risotto is done.
Stir in the remaining 2 tablespoons butter, Parmesan cheese, and parsley; season with salt.
Garnish with more Parmesan and serve at once.

Nutritional Info (per serving)

Calories: 181 kcal

Carbohydrate: 18 g

Cholesterol: 18 mg

Fiber: 1 g

Protein: 6 g

Saturated Fat: 4 g

Sodium: 274 mg

Sugar: 3 g

Fat: 8 g

Unsaturated Fat: 0 g