Risotto with Asparagus
A classic risotto recipe that can easily be edited for other vegetables.
By chef Laura Bonicelli
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6 people
Ingredients
- 4 cupschicken or vegetable stock
- 2 tablespoonsextra-virgin olive oil
- 1/4 cupbutter
- 1 large onion or white and light green parts of a leek (finely chopped)
- 2 clovesgarlic (minced)
- 4 stalks celery with leaves (finely chopped)
- 2 cupsarborio or carnarelli rice
- 1/2 cupdry white wine
- Kosher salt & freshly ground black pepper
- 1 bunch asparagus -- woody ends removed; some chopped; some spears (woody ends removed; some chopped; some spears)
- 6 tablespoonsbutter
- 1/2 cupAsiago Cheese (grated)
- 1/2 cupfresh ricotta
- grated Asiago
Nutrition Facts
Per Serving (serves 6 people)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the stock in a saucepan.
- 2
Put olive oil and butter into a separate pan. Add the onion, garlic, and celery, and cook very slowly for about . Do not brown - you just want them to be soft. Turn up the heat and add the rice.
- 3
Fry the rice, constantly stirring, for about a minute. It will get a translucent look to it and become coated with oil. Add the wine all at once. Keep stirring until the alcohol evaporates.
- 4
When the wine has cooked out of the rice, add a ladle full of stock to the rice and lightly season with salt and pepper. Turn heat down to a simmer. Cook the stock down, stirring often to work the starch out of the rice. Keep adding stock and cooking down in this manner.
- 5
When rice is 3/4 of the way cooked, add your chopped asparagus and spears; continue adding stock and cooking down until rice is al dente and asparagus cooks, but is still firm.
- 6
Stir in butter and cheese. Taste and adjust seasonings.
- 7
Serve as soon as possible. Garnish with fresh ricotta and grated Asiago.
Chef's Notes
Copyright: "Chef Laura Bonicelli"