Asparagus risotto
This asparagus risotto recipe is made with fresh asparagus, onions, garlic, wine, broth, cream, parmesan cheese and truffle oil.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large bunch of asparagus (washed and trimmed)
- 2 cups uncooked Arborio rice
- 1 tbs butter
- 1 cup finely chopped white onion (about ½ onion)
- 2 garlic cloves (minced)
- ¾ cup white wine
- 4 cups broth
- ¼ cup heavy cream
- ½ cup grated parmesan
- Salt and pepper to taste
- Olive oil or white truffle oil to drizzle
- Additional grated parmesan to serve
Instructions
- 1
Place the asparagus in boiling water and boil for 2-3 minutes
- 2
Drain and place in ice water to stop cooking and to help lock in the bright green color
- 3
Cut the asparagus into small pieces, save the tips separately.
- 4
Puree the asparagus pieces with ½ cup of water and strain the puree.
- 5
Warm the broth in a medium sized pan, keep it simmering as it needs to be warm when it is added to the rice.
- 6
In a pan heat the butter, then sauté the onions and garlic until soft.
- 7
Add the Arborio rice and stir until coated with butter.
- 8
Stir in the wine, cook until the wine is reduced.
- 9
Add 1 cup of the warm broth, stir regularly and cook until the broth has reduced.
- 10
Add another cup of broth and continue the same process until all the broth is used and the rice starts to get tender, about 20-25 minutes.
- 11
Add the asparagus puree and the cream, stir well and cook for another 3-5 minutes.
- 12
Add grated parmesan and asparagus tips, stir well.
- 13
Serve sprinkled with additional parmesan cheese and drizzled with the olive oil or white truffle oil.