More Great Recipes: Italian | Misc. One Dish | Rice | Vegetable

Risotto with Asparagus

User Avatar
Member since 2007
No Video

Serves 2 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

10 asparagus spears trimmed, cut into ¾-inch pieces, cooked and rinsed in cold water (I sautéed them in olive oil)
32 ounces Low-Sodium Chicken Broth, divided
2 teaspoons Extra Virgin Olive Oil
¼ cup finely chopped onions
1 cup uncooked arborio rice
½ cup grated Parmesan cheese, divided
Salt and ground black pepper to taste
1 tablespoon finely chopped chives (optional)


While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.

Add ½ cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add ½ cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)

Remove pot from heat and stir in ⅓ cup cheese, asparagus and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies