5 from 9 votes
Asparagus Risotto
Asparagus Risotto is the ultimate spring comfort food- Learn all the tips to make the best asparagus risotto in 20 minutes!
Prep Time
5 mins
Cook Time
17 mins
Total Time
22 mins
Servings:
4
Calories:
515 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 400 g asparagus green
- 4 tablespoon butter
- 1 shallot finely minced, medium
- 320 g carnaroli rice or Arborio, Vialone Nano
- 60 ml white wine
- 1 l vegetable stock or chicken broth
- 80 g Parmigiano Reggiano cheese finely grated
- 1 tablespoon lemon finely chopped, zest
- sea salt to taste
- black pepper to taste
Instructions
- Cut and discard the woody ends off the asparagus stalks. Cut the tips off the asparagus, and chop the stalks into ½-inch rounds. In a small pot of boiling water lightly salted with water add the chopped asparagus and blanch them for 3 minutes, then remove them with a slotted spoon.
- Heat a large pan over medium heat, add 1 tablespoon of butter, followed by the shallot and the asparagus, and saute all the ingredients for 2 minutes, or until the shallot is cooked through.
- Transfer the asparagus and shallot into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, cotninue to stir the rice and let it evaporate.
- Add a ladle of stock and stir until the rice has absorbed it. Continue to add a ladle of stock at a time until the rice is cooked but still has a bite. Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
- Return the veggies into the pot with the rice and stir all the ingredients together.
- Once ready, remove the pot from the heat and let the risotto rest for 2 minutes. Add the remaining 3 tablespoons of cold butter and parmesan cheese and stir well to bring all the ingredients together. Sprinkle the lemon zest all over the risotto, season with freshly cracked black pepper and serve.
Cup of Yum
Notes
- Don't wash your rice beforehand as this removes the starch, which is what helps give risotto its creamy texture.
- Do NOT use cold stock when making risotto. Cold stock will cool everything down and mess up the cooking process.
- Cook your risotto on a low, simmering heat and add the vegetable stock (or brodo di pollo) gradually.
- You need to babysit the pan, don’t let the rice simmer unattended.
- Check and stir often to prevent it from drying out or sticking to the bottom of the pan.
- Stir your risotto every 30 seconds or 1 minute, a bit of shaking is also recommended. I like to shake the pot with one hand and mix the rice with a wooden spoon in the other.
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
73g
(24%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
44mg
(15%)
Sodium
1415mg
(59%)
Potassium
318mg
(7%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1796IU
(36%)
Vitamin C
8mg
(9%)
Calcium
272mg
(27%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 515
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 1415mg | 59% |
| Potassium | 318mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1796IU | 36% |
| Vitamin C | 8mg | 9% |
| Calcium | 272mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.