Asparagus risotto

This requires constant attention but the results are worth it! It makes a luxurious side dish for many poultry and meat dishes–or just on it’s own! It is vegetarian if you use vegetable stock.

1 lb asparagus, thin spears (~1/2 inch) preferred
2 c arborio or carnaroli rice (do not wash)
¼ c finely chopped shallots or onion
3 c (about) meat, chicken, or vegetable stock
3 TB butter, divided
2 TB vegetable oil
1/3 c grated parmesan cheese
Black pepper

Trim an inch or so off the butt end of the asparagus—this part is often fibrous. Cut the remaining stems into 3 pieces and set the tips aside.

Bring 3 c of salted water to a boil. Add the stem pieces, cook for a couple of minutes, then add the tips. When done to your liking, drain and reserve the cooking liquid. Rinse under cold water and set aside.

Add stock to the asparagus liquid to make a total of 6 c. Put in a saucepan and bring to a gentle simmer.

In a 2 quart heavy-bottomed saucepan, put 1 TB of butter and the oil. Put over medium heat and sauté the shallots for a couple of minutes—they should not brown. Add the rice and stir to coat. Continue to stir for a minute or two and then start adding the stock, about 1/2 c at a time. Stir continuously until the liquid is almost gone. Add another ½ c of stock and continue in this manner until you have used all the liquid. Remove from the heat, stir in the cheese and some pepper. Check for salt and add some if needed, which you probably won’t. Add the asparagus, cover and let sit for a few minutes. Ready to serve!

Explore posts in the same categories: Sides, Vegetables/potatoes/rice, Vegetarian

Tags: asparagus, rice, risotto

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