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Risotto with Fresh Asparagus

Risotto with Asparagus

© Chef Laura Bonicelli
A classic risotto recipe that can easily be edited for other vegetables.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue, Sides
Cuisine Italian
Servings 6 people
Calories 411 kcal

Ingredients
  

  • 4 cups chicken or vegetable stock

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  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup butter
  • 1 large onion or white and light green parts of a leek finely chopped
  • 2 cloves garlic minced
  • 4 stalks celery with leaves finely chopped

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  • 2 cups arborio or carnarelli rice
  • 1/2 cup dry white wine
  • Kosher salt & freshly ground black pepper

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  • 1 bunch asparagus -- woody ends removed; some chopped; some spears woody ends removed; some chopped; some spears
  • 6 tablespoons butter
  • 1/2 cup Asiago Cheese grated

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  • 1/2 cup fresh ricotta
  • grated Asiago

Instructions
 

  • Heat the stock in a saucepan.
  • Put olive oil and butter into a separate pan. Add the onion, garlic, and celery, and cook very slowly for about 15 minutes. Do not brown - you just want them to be soft. Turn up the heat and add the rice.
  • 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.
    Asparagus Risotto with Wine
  • 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.
  • 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.
  • Stir in butter and cheese. Taste and adjust seasonings.
  • Serve as soon as possible. Garnish with fresh ricotta and grated Asiago.

Notes

Copyright:
"Chef Laura Bonicelli"

Nutrition

Calories: 411kcalCarbohydrates: 58gProtein: 14gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 19mgSodium: 247mgPotassium: 337mgFiber: 2gSugar: 2gVitamin A: 317IUVitamin C: 1mgCalcium: 192mgIron: 3mg
Keyword arborio
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