Asparagus risotto

Discover the perfect balance of creamy and zesty in this mouthwatering Asparagus Risotto. Made with tender asparagus, rich chicken gravy, white wine, and fresh Parmesan cheese, this dish is brightened with lemon zest and fresh parsley for an unforgettable meal.

  • 19 Feb 2025
  • Cook time 25 min
  • Prep time 20 min
  • 6 Servings
  • 11 Ingredients

Asparagus risotto

Asparagus risotto is a delightful and creamy dish that showcases the tenderness of asparagus and the richness of parmesan cheese. This Italian classic is perfect for a comforting meal at home. With a careful cooking process, you will be rewarded with a creamy and flavorful risotto that surprises and delights with every bite.

Ingredients:

1/4 cup butter
54g
1 tbsp olive oil
14g
1 onion
110g
2 garlic cloves
6g
2 cups white rice
460g
1 cup white wine
230g
4 cups chicken gravy
800g
2 lb asparagus
910g
1/2 cup grated parmesan cheese
40g
2 tbsp lemon zest
30g
1/2 cup fresh parsley
30g

Instructions:

1. Prepare Asparagus: Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
2. Sauté Vegetables: In a large skillet or saucepan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Cook Rice: Add the rice to the skillet, stirring well to coat each grain with the butter and oil. Cook for about 2 minutes, stirring constantly, until the rice is slightly toasted and translucent around the edges.
4. Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
5. Add Broth Gradually: Begin adding the warm chicken broth one cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next cup. This process should take about 20-25 minutes. Continue until the rice is creamy and al dente (tender but still firm to the bite).
6. Add Asparagus: Gently fold in the cooked asparagus pieces. Cook for another 2-3 minutes, allowing the asparagus to reheat and incorporate with the risotto.
7. Finish Risotto: Remove the skillet from the heat. Stir in the grated Parmesan cheese, lemon zest, and chopped parsley. Mix well until the cheese is melted and everything is thoroughly combined. Adjust the seasoning with salt and pepper to taste.
8. Serve: Spoon the asparagus risotto onto warm plates. Garnish with additional Parmesan cheese and a sprinkle of parsley if desired. Enjoy your delicious, creamy asparagus risotto immediately!

Tips:

- Use Arborio or Carnaroli rice for the best risotto texture, as these rice varieties are starchier and yield a creamier consistency.

- Toast the rice before adding the liquid to enhance the flavor and give the risotto a deeper, nuttier taste.

- Keep the chicken gravy warm in a separate pot to ensure even cooking and maintain the right temperature for the risotto.

- Stir the risotto continuously to release the starches from the rice, creating the creamy texture that is characteristic of a good risotto.

- Blanche the asparagus beforehand and add it towards the end of cooking to keep it bright green and tender.

- Let the risotto rest for a couple of minutes after cooking to allow the flavors to meld and the texture to set.

This asparagus risotto is not just a meal, but an experience that brings together the fresh flavors of spring asparagus and the creamy texture of perfectly cooked rice. The hint of lemon zest and the freshness of parsley elevate this dish into a fine dining experience at home. Enjoy it as a main course, or serve it as a sophisticated side to your favorite protein.

Nutrition Facts
Serving Size450 grams
Energy
Calories 510kcal26%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 80g22%
Fiber 4.84g13%
Sugar 4.88g5%
Fat
Fat 16g19%
Saturated 7g22%
Cholesterol 33mg-
Vitamins
Vitamin A 160ug18%
Choline 40mg7%
Vitamin B1 0.71mg59%
Vitamin B2 0.36mg28%
Vitamin B3 5mg33%
Vitamin B6 0.36mg21%
Vitamin B9 270ug68%
Vitamin B12 0.09ug4%
Vitamin C 16mg19%
Vitamin E 2.00mg13%
Vitamin K 150ug122%
Minerals
Calcium, Ca 150mg11%
Copper, Cu 0.50mg56%
Iron, Fe 7mg65%
Magnesium, Mg 54mg13%
Phosphorus, P 260mg20%
Potassium, K 560mg16%
Selenium, Se 18ug33%
Sodium, Na 650mg43%
Zinc, Zn 2.20mg20%
Water
Water 330g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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