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Asparagus Risotto

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Risotto most tasty, cooked with asparagus.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Asparagus Risotto

Main Ingredients

Asparagus, Arborio rice

Cuisine

Italian

Course

Rice

Level Of Cooking

Medium

Ingredients

  • Asparagus
    5-6
  • Arborio rice
    1 1/2 cups
  • Butter
    2 tablespoons
  • Olive oil
    1 tablespoon
  • Garlic chopped
    1 teaspoon
  • Parmesan cheese
    1/2 cups + tablespoons
  • White wine
    1/4 cup
  • Vegetable stock
    4 cups
  • Salt
    to taste
  • Black peppercorns crushed
    1/2 teaspoon

Method

Step 1


Heat olive oil in a non-stick pan, add half tablespoon butter and garlic and sauté for two minutes.

Step 2


Add onion, mix and sauté for two minutes. Add Arborio rice, mix and sauté for two minutes.

Step 3


Heat another non-stick pan, add half cup Parmesan cheese and cook till it gets crisp.

Step 4


Add white wine to the first pan, mix and cook for three minutes. Add two cups of vegetable stock, mix, cover and cook.

Step 5


Trim heads of asparagus and set aside. Chop stems.

Step 6


Add remaining stock to the pan, cover and cook till al dente.

Step 7


Take some water in a bowl and add chopped asparagus and heat in the microwave oven for thirty seconds. Remove from oven, strain and set aside.

Step 8


Add three tablespoons Parmesan cheese to the risotto and mix well. Add salt, crushed peppercorns, remaining butter and asparagus. Mix well and cook for a minute.

Step 9


Transfer risotto into a serving dish, garnish with crispy Parmesan and asparagus heads.

Step 10


Serve immediately.

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