Springtime Asparagus Risotto
This springtime asparagus risotto is a lovely, easy risotto recipe you can make any time of year. Serve it as a main course or a hearty side, and enjoy the bounty of fresh veggies and Arborio rice. Yum!
- Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.
- Use 2 cups fresh peas, or frozen peas (thawed), in place of asparagus.
- Add 1/2 cup diced ham or prosciutto along with the cheese, lemon and herb.
- Recipe may be halved; use a 4-quart saucepan.
Cooking Time20 min
- 1 pound thin asparagus spears
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 2 cups (14 ounces) Arborio rice
- 1 cup Holland House White Cooking Wine
- 4 cups (32 ounces) reduced-sodium chicken broth
- 1/3 cup grated Parmigiano-Reggiano or pecorino-Romano cheese
- 1 tablespoon grated lemon peel (optional)
- 1/4 teaspoon dried marjoram, tarragon, or sage
- Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
- In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown.
- Add cooking wine and broth. Increase heat to high and bring to a boil.
- Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
- Add asparagus and continue to cook and stir, uncovered, about 3 minutes.
- Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy.
- Stir in cheese, lemon peel and marjoram.
- Remove from heat and serve immediately.
- Sprinkle with additional cheese, if desired. Yields 8 cups.
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