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Asparagus Risotto


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  • 1 lb asparagus, thick ends removed, spears chopped
  • 1/4 C unsalted butter
  • 1 shallot finely chopped
  • 1/4 C rice
  • 1 C dry white wine
  • 1/4 C grated Parmesan cheese
  • Salt and pepper to taste


Servings 2


Step 1

Bring a large pot of water to a boil. Add asparagus and cook until slightly softened, 3 to 4 minutes. Reserve 2 C cooking water and set aside. Drain asparagus and rinse under cold water. Set aside.
Melt butter in a medium saucepan over medium heat. Add shallot and cook until softened but not browned, 3 to 5 minutes, stirring. Add rice and cook 3 minutes, stirring
Add wine, bring to a boil over high, then reduce to a simmer. Cook until liquid is almost evaporated, stirring to prevent burning, 6 to 8 minutes
Add reserved cooking water 1/4 C at a time to saucepan, allowing each batch of liquid to be cooked out before adding the next 1/4 Cup. Continue until the total 2 cups of cooking liquid has been used, stirring almost constantly. The process should take 10 to 20 minutes
Add reserved asparagus and cheese to saucepan; stir to incorporate and warm through. Season with salt and pepper and serve immediately.


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