Asparagus Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
Asparagus Risotto
Description
This risotto begins with sautéing chopped leeks in olive oil seasoned lightly with salt and pepper until soft and translucent. Garlic is stirred in briefly before adding rinsed arborio rice, which is toasted slightly. Dry white wine is added and cooked down. The risotto is then cooked by gradually adding vegetable broth in increments, stirring frequently to release the rice’s starch and achieve a creamy texture. As the final addition of broth is incorporated, chopped asparagus stalks are stirred in to cook until tender but still vibrant.
Finished with fresh lemon juice, chives, and a mix of herbs such as parsley, basil, tarragon, and dill, the risotto gains a fresh, herbal lift and gentle acidity. Optional pecorino cheese adds a salty, savory element while black pepper provides subtle heat. The dish is soft and creamy with tender rice grains and crisp-tender asparagus, suitable as a rich vegetarian entrée or side dish.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups leek chopped
- ½ teaspoon salt plus more to taste, sea salt
- 2 garlic minced, cloves
- 1 cup arborio rice rinsed, uncooked
- ½ cup white wine dry
- 4 cups vegetable broth at room temperature
- 1 asparagus tough ends trimmed, stalks chopped into small pieces, bunch
- 1 tablespoon lemon juice fresh
- 2 tablespoons chives chopped
- ¼ cup fresh herbs parsley, basil, tarragon, and/or dill, plus more for garnish
- lemon for garnish, zest
- pecorino cheese optional, grated
- black pepper freshly ground
Instructions
- Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
- Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
- Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.
User Reviews
Overall Rating
5
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