Asparagus Risotto

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  1. 2 (14 oz) cans chicken broth, reduced sodium
  2. 3 1/2 c water
  3. 1 T butter
  4. 1/2 c onion, chopped
  5. 1/4 c carrot, shredded
  6. 1/4 lb fresh asparagus, cut into 1 inch pieces, reserving tips
  7. garlic clove, minced
  8. 1/4 c dry white wine
  9. 1 (12 oz) pkg uncooked short-grain rice (Arborio)
  10. 2 oz fresh Parmesan cheese, shredded (1/2 c)


  1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat; simmer while preparing risotto.
  2. Meanwhile, in large skilet, melt butter over medium-high heat.
  3. Add onion, carrot and asparagus stems; cook and stir 1 to 2 minutes or until onion and carrot are tender.
  4. Stir in garlic and wine; cook 1 minute or until wine boils.
  5. Add rice, and stir to coat, cook about 1 minute or until rice is not chalky.
  6. Add 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently.
  7. When 4 cups of liquid have been absorbed, stir in asparagus tips.
  8. Test rice for doneness, and continue adding 1/2 c liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.)
  9. Remove skillet from heat. Stir in cheese.
  10. Serve immediately.

Picture of Recipe

Asparagus Risotto - Picture of Recipe
Serves: 4, 1 1/4 c servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Course: Entree,Side Dish
Type of Food: Rice Dish
Ethnicity/Origin: Italian
Key Ingredient: Rice,Asparagus,Onions,Wine,Cheese
Difficulty: 3 - Difficult
Make Ahead: No

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