Springtime Asparagus Risotto

Springtime Asparagus Risotto

4
Holland House(R) 0

"The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment."

Ingredients 30 m {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
  2. 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.
  3. 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.
Tips & Tricks
Zucchini Risotto

This creamy Italian rice dish makes an elegant main course.

Shrimp and Asparagus

Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.

Footnotes

  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Z-man
1/3/2015

I've made this twice and found it lacking in flavor other than lemon

Rosaschi
3/1/2015

I made this for my family, and like the other comments I found the cookng time was off, I cooked it a little longer and added 1/4 Parmesan cheese. My family eat it all I had nothing left.

JCR40
7/20/2014

The easiest risotto I've ever made. And very tasty. I usually use recipes as a starting point, though, In this one I substituted a cheap but drinkable Sauvignon Blanc for the cooking wine and shallots for the onion. But it looks like you can't lose with this one!