0 (0)


Risotto With Asparagus

Risotto With Asparagus
Los Angeles Times

Whether steamed, grilled, stir-fried or sauteed, asparagus makes an easy and attractive accompaniment to almost any entree. Buy extra for a quick saute one night, then use the leftovers for asparagus risotto another night. You'll need three bunches. Snap off ... Read more

Total time: 25 minutes | Serves 4
  • 4 1/2 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 2 cups inch-long cooked asparagus pieces
  • 1/4 cup whipping cream
  • 1/4 cup grated Parmesan cheese, preferably Parmigiano-Reggiano
  • Freshly ground pepper

Step 1Bring the chicken broth to a simmer in a small saucepan.

Step 2Heat the butter and oil in a 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat the pan, and then add the onion and garlic. Cook until softened but not browned, about 3 minutes.

Step 3Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine and let come to a boil.

Step 4Add 1/2 cup of broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer.

Step 5 Repeat, adding 1/2 cup of broth at a time. At about 18 minutes, the rice will be plump and cooked through with a nice texture of individual grains.

Step 6Add the asparagus and any remaining broth, plus the cream and Parmesan. Stir gently for 1 minute, allowing some of the liquid to be absorbed and the asparagus to heat through. Add pepper to taste. Spoon the risotto into warm flat bowls and serve immediately.


Rabbit daube
Rabbit daube

Cute little Key lime pies
Cute little Key lime pies

Galettes (buckwheat crepes)
Galettes (buckwheat crepes)

Amish Friendship Bread
Amish Friendship Bread

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Persian Rice Cooker Tahdig
Basic onigiri
Quinoa lentil salad with tomatoes
Wrinkly potatoes (papas arrugadas)