Asparagus Risotto
Risotto takes some stirring and baby sitting, but it's super easy and still seems impressive. The asparagus adds a nice fresh touch.
Servings: 4
Ingredients
- 1 small bundle of asparagus stems trimmed, and cut into 1” bite size pieces.
- 5-6 cups reduced sodium hot chicken broth
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 shallots finely diced
- 1 ½ cups arborio rice or medium-grain white rice
- ½ cup dry white wine
- ¼- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Bring the chicken stock to a gentle simmer in a pot.
- Trim off the tough ends of the asparagus and discard. Cut the stalks into 1” bite sized pieces on a diagonal. Add to the simmering broth and cook until slightly tender, but still firm and a little crisp. Remove the pieces with a skimmer and set aside.
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large wide pot over medium heat. Add the diced shallots and cook until softened, or translucent, about 2 minutes. Add the rice and coat the grains with the butter until they just begin to turn translucent, about 3 minutes.
- Add the wine and stir until almost all the liquid is absorbed, about 1 minute.
- Add 1 cup of hot simmering broth. Wait until the broth is almost absorbed, stirring often, about 2 minutes. Add more broth, 1 cup or ladle full at a time, allowing each addition to be absorbed fully before adding the next and stirring often, until the rice is tender and the mixture is creamy, anywhere from 20-30 minutes. Add back the cooked asparagus pieces and stir.
- When the rice is cooked and soft, but still a little firm, stir in 2 tablespoons butter, Parmesan cheese, and chopped parsley. Check for seasoning and adjust with salt and pepper if needed. Garnish with more fresh chopped parsley or Parmesan cheese if desired. Serve immediately. You’re looking for the risotto to be creamy and soft, but not mushy and overcooked like porridge. Good risotto still has a little bite to it.
TIP: If you want to make risotto in advance, cook as above until it is about ¾ of the way done. Reserve the remaining chicken stock. Pour the risotto into a half sheet pan or shallow casserole dish to cool. Cover and store in the fridge. When ready to serve, add cold risotto back into a large pot and heat with the remaining simmering chicken stock. Stir in the butter and Parmesan cheese right before serving.