Risotto requires patience and what I call food affection – spending time stood over your pan, coaxing a dish into submission, bringing out the flavors. I applied some food affection to my asparagus risotto, and I’m so happy with the final result.
Asparagus risotto is a wonderful dish, great as a main course or a side dish.
Risotto is a comfort food dish, and asparagus risotto also provides a hearty portion of veggies that will have you smiling with every mouthful.
Oooh! I love asparagus risotto. It’s creamy consistency is great, but I’m really in love with the bites of asparagus and lemon juice zing. The entire dish is an excellent combo, and wonderfully fulfilling.
I’m with John Podesta, you need to add the stock in small amounts and often to get that creamy texture, that’s why you need to dedicate time and food affection to get this dish how you want it.
For your vegetarian friends, use vegetable stock, and they will love you for taking the time to make sure they have something that’s truly tasty.
I remember when I was much younger. I thought risotto was just white rice, cooked for less time time than my mother had taught me. Imagine my surprise, when I tasted that mess!
I used arborio rice for this risotto. There are many other varieties of risotto rice, but I wouldn’t recommend using them in this recipe as they all take on fluids differently. Stick to using arborio rice and you should be golden.
Asparagus Risotto
Ingredients
- 1 lb asparagus
- Enough salted water to generously cover asparagus when placed in the pan
- 2 tbsp unsalted butter
- 1 shallot diced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 6 cups chicken or vegetable stock
- 1 tbsp lemon juice
- 1/2 cup parmesan
- 2 tsp lemon zest
Equipment & Utensils
- Large saucepan with cover
- Large colander
- Large bowl
- Ice for ice bath
Instructions
- Remove hardy ends from asparagus, then cut asparagus into 2" pieces.
- Pour approx. 6 cups of water into a saucepan.
- Add salt to taste then place on high heat.
- Once water is boiling,, lower heat to medium then carefully add asparagus and blanche for 2 mins.
- Remove from heat and drain in a large colander, and set aside.
- Fill a medium-size bowl halfway with ice then top up with water so that the ice begins to float.
- Add asparagus to stop the cooking.
- Allow asparagus to cool a little then drain in colander again and set aside.
- Place butter in pan and place on medium heat.
- Add shallot and sauté until flavors release.
- Add rice and sauté until rice absorbs the butter.
- Add wine and sauté again until wine is absorbed.
- Add 1/2 cup of stock and stir until absorbed.
- Repeat until you have 1/2 cup of stock left.
- Lower heat to low and add last 1/2 cup of stock, then cover and allow to simmer.
- Watch the rice while it simmers, you don't want it to burn.
- Uncover rice then add lemon juice and asparagus and combine, turning until the asparagus is heated.
- Add parmesan and combine, then serve and sprinkle with lemon zest.
