More often than not, we make a protein to enjoy for dinner. Steak, chicken, salmon and roasted pork are often on our menu. But I need to remind myself once in a while that it’s okay to make a meal without a protein. Asparagus Risotto is a perfectly awesome dinner, and it’s so filling that it’s all you need for a meal unless you want to add a salad to go with it.
What is Risotto?
Risotto is a rice dish that originates from Northern Italy. The rice is slowly cooked with broth until it reaches a creamy consistency. Making risotto is one of the most common ways to eat rice in Italy.
How to make Asparagus Risotto:
Risotto in general takes a bit of time to make because you have to tend to it. It’s worth it in the end. The first thing to do is tend to the asparagus. You’ll cook half of the pieces in a pot of water until very tender (setting the tips aside). When the asparagus pieces are done cooking, you’ll process them in a blender or food processor with a small amount of water until they are puréed. Meanwhile, you will put the broth on the stove to simmer.
Onion is cooked in butter and oil until tender. You can use either yellow or red onion. Then you’ll add the Arborio Rice. It’s important to use this specific variety of rice when making risotto. Look for it near the other rice at your market.
The rice is sautéed with the onion for a couple of minutes and then some white wine is added in and stirred with the rice until it evaporates. 1/2 cup of warm broth is added to the risotto and you will let it cook (stirring occasionally) until it evaporates. Then you’ll add another 1/2 cup of broth and continue this process until the broth is used up and the risotto is tender, adding the remaining asparagus pieces and tips along the way. After the risotto is done (tender, but still with a little crunch), the asparagus purée, butter and Parmesan cheese are stirred in. Then it’s ready to serve.
Tips for making the best risotto:
Use warm broth to add to the risotto. It will keep the temperature in the cooking process hot. If you use cold broth, every time you add the broth to the rice then the temperature will have to re-adjust. Stir often during the cooking process to create a creamy risotto. But don’t stir too much or it will end up with a sticky consistency. Not stirring enough will result in the rice sticking to the pan and risk burning. The rice should be cooked to al dente instead of mushy. Choose a pot that fits perfectly over your stove’s burner to distribute the heat evenly. A wide pot won’t have even heat. Cook risotto at a medium simmer. Stir in cheese after the risotto is done cooking.
It’s time to look for some Arborio Rice at the store and make this creamy and delicious Asparagus Risotto. Enjoy!
Here are a few more recipes using asparagus that you might like to try:
Steamed Asparagus with Almond Butter Angel Hair Pasta with Shrimp, Asparagus and Basil Asparagus and Goat Cheese Salad Chicken Stir Fry with Asparagus and Cashews Creamy Lemon Chicken with Asparagus Asparagus and Chicken Enchiladas Parmesan Crusted Potatoes with Asparagus Asparagus Apple Salad with Blue Cheese Vinaigrette
