asparagus risotto

Asparagus risotto with pecorino romano is the perfect side dish to go with any main course.

Asparagus Risotto with Pecorino Romano

asparagus (ends trimmed,

chicken stock (divided)

butter

onion

garlic (minced)

Arborio rice

dry white wine

pecorino romano cheese (microplaned

heavy whipping cream

salt

pepper

In blender, combine 1 cup asparagus and 1 cup chicken stock, process until smooth. You want to do this to infuse that wonderful asparagus flavor into your risotto. I medium saucepan, combine with remaining 3 cups of stock and simmer over low heat.

In a medium sized heavy bottom stockpot or dutch oven, saute onion and garlic in butter over medium high heat until lightly brown, 5-6 minutes.

Add rice and stir for 1 minute. You want rice to get slightly browned.

Add wine and stir until liquid is absorbed, approximately 2 minutes.

Add 1/2 cup of asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, 1/2 cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.

Turn off heat. Add remaining asparagus, 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.

Top with microplaned pecorino romano cheese. Recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.

You will no longer find it necessary to order Asparagus Risotto when dining out. With just a few key ingredients, you too can make restaurant-style risotto in the comfort of your own home.

Asparagus Risotto -It's Easier Than You Think!

broth

asparagus (cleaned, trimmed,

olive oil

shallot

celery (fresh, minced)

garlic (fresh, minced)

arborio rice (uncooked)

white wine or chicken broth

Parmesan cheese

butter (room temperature)

lemon juice

lemon peel

salt and pepper

Place the broth in a medium saucepan and bring it to a boil.

Trim ends of asparagus and cut into 1-inch pieces. Add the asparagus into simmering broth and cook for about 3 minutes. With a strainer, transfer asparagus to a bowl; reduce heat under broth to obtain a low simmer. Keep warm throughout the time we are making the risotto.

Over medium heat, drizzle olive oil in another heavy-bottomed saucepan.

Sauté the shallot and celery for about 5-7 minutes until translucent. Stir frequently.

Add the minced garlic and sauté for another 30 seconds or so while stirring frequently.

Add the rice.

Keep stirring this rice mixture (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.

Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.

Stir in a ladle of hot broth (about ½ cup) into the rice mixture.

Stir until the broth is absorbed.

Keep adding the broth (½ cup at a time) until it is absorbed, stirring every few minutes or so.

At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.

When you achieve this texture, add one more ladle of broth. Add the cooked asparagus and stir until the broth is almost all absorbed.

Remove from heat and stir in the cheese and butter.

Add zested lemon peel and lemon juice (if using).

Serve immediately in warm bowls with additional Parmesan (if desired).

https://embed.mediavine.com/videos/aekalxdgk4orzldms94k

You will no longer find it necessary to order Asparagus Risotto when dining out. With just a few key ingredients, you too can make restaurant style risotto in the comfort of your own home.

Asparagus Risotto

This Instant Pot Lemon Asparagus Risotto brings all the vibrant flavors of spring to your bowl. Made with fresh asparagus, zesty lime, and arborio rice, this gluten-free risotto is the best one-pot meal.

Instant Pot Lemon Asparagus Risotto

Arborio Rice

Asparagus

Olive Oil (divided)

Onion (diced)

Garlic (minced)

Vegetable Broth

Unsalted Butter

(adjust

Green peas (frozen, I used petite green peas

Lemon juice

Black Pepper (freshly ground, to taste)

Parmesan cheese (grated)

Red Chili Flakes (optional)

Saute Aromatics

Heat the instant pot in sauté mode and add 1 tablespoon olive oil. Add onions and garlic, and sauté for 2-3 minutes.

Deglaze

Add broth and deglaze the pot making sure nothing is stuck to the bottom.

Add Rice

Add the rice, butter, salt and stir well. Make sure all the rice is covered in broth. Close lid with vent in sealing position.

Pressure Cook

Pressure Cook on high pressure for 6 minutes. When the instant pot beeps, quick release the pressure manually.

Cook Asparagus

(Optional) If the asparagus* you are using is thick, then while the rice is cooking, saute asparagus in 1 tablespoon olive oil in a skillet on stovetop for 5-8 minutes until it is tender. Take out and set aside.

Combine

Add the asparagus, green peas and lemon juice. Then stir in the parmesan. Keep stirring until the cheese is incorporated well into the rice. Adjust salt and pepper to taste. Cover the instant pot with a lid and let it sit for 5 minutes.

Serve

Serve garnishing with grated parmesan and crushed red chili pepper (if using).

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Spring Asparagus Risotto

low-sodium chicken or vegetable broth

shallots (chopped)

arborio rice

lb thin asparagus spears (tough ends trimmed, cut 2-inches long)

parsley

Parmigiano-Reggiano (plus more for serving)

salt and fresh cracked pepper (to taste)

tsp grated lemon zest

In a large saucepan, heat broth over medium-high heat.

When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.

Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.

Add the wine and stir until it is absorbed.

Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.

Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.

When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.

Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. 



PRINT FULL RECIPE: https://www.skinnytaste.com/spring-asparagus-risotto/

Lemony Asparagus Risotto with leeks and basil-light and creamy with vibrant color and flavor, perfect for spring! A tasty vegetarian meal, or beautiful base for fish, seafood or mushrooms!  Makes 5 cups (Serves 2-3 as a main dish, or 4-5 as a side dish)

Lemony Asparagus Risotto

asparagus

leek (or white onion, diced)

olive oil, divided

garlic cloves, rough chopped

white wine, optional-

basil leaves (or sub part Parsley)

lemon, zest and some juice

salt, more to taste

lemon

Read the directions all the way through so you get a general idea of things here. 🙂

Bring a small pot of water to boil on the stove to blanch asparagus.

Prep the asparagus

Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.)  Cut the pretty tips off (about 1 1/2 inches) and set them aside.  Cut the &#8220;middles&#8221; into 1-inch pieces. Take 1 1/2 cups of the &#8220;middles&#8221; and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it&#8217;s beautiful vibrant color and creamy texture. Add any remaining &#8220;middles&#8221; to the tips and keep these set aside. So you&#8217;ll have two piles of asparagus,  1 1/2 cups of the &#8220;middles&#8221;  and one with the tips and leftover middles.

BLANCH AND BLEND

In the small pot of boiling water, blanch the 1 1/2 cups of asparagus &#8220;middles&#8221; (without the tips), until tender and vibrant, about 5 minutes depending on size. Drain, but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil and the basil leaves until silky smooth, either in a blender or using an immersion blender. Set this aside to add to the risotto at the end.

Start Risotto

Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help soften them.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium heat. Add leeks and saute until softened, 5-6 minutes. Add garlic, cook 2 minutes, until fragrant.

Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last cup of broth, add the pile of asparagus with the tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

Stir in blended asparagus-basil &#8220;sauce&#8221;, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.)  Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you&#8217;ll lose the vibrant color.

Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

Top with a piece of roasted fish, sauteed shrimp, grilled chicken or sauteed mushrooms if you like.

Fantastic! What a wonderful spring treat. I topped with a small filet of seared Chilean sea bass. Served with a crisp Pinot Gris. Definitely company worthy! Outstanding!!!

Great recipe! I dislike asparagus but my husband loves it so I thought I’d give this one a try. Delicious! I added some pecorino and topped with pan seared salmon. Thank you for another lovely recipe !

My 20 months year old son approves. He ate a bowl with some cold smoked salmon.

Thanks for the inspiration.
Greetings from Denmark

Absolutely delicious! Served with grilled chicken. Will be a repeat for sure.

This was a big hit with the family! It tastes just like spring. The mushrooms on top were the most perfect addition.

That was amazing - thank you!
Family loved it too.
Had some salmon and baked zucchini spears with it - delicious!

Delicious.  It was my first time making risotto.  I defaulted to rinsing the rice which I found was ill advised, after the fact.  I also added all four cups of broth which made it soupy once the asparagus basil sauce was added.  I chose to serve it as soup along side broiled salmon rather than risk losing the brilliant, Spring green colour. My carnivore, who avoids vegetables if at all possible, said I could make it any time.  High praise indeed.

I found this recipe looking for ideas for a food swap with a bunch of friends, all of whom are vegetarian and vegan. This recipe is perfect! It’s sssoooo tasty!! I paired it with fried mushrooms and walnuts for them, and roast salmon with lemon and basil for us.

Almost impossible to stop eating this.  Could be dangerous :-)

I use Better Than Bullion veggie paste which always adds a good taste.  It's important to follow directions and simmer the rice slowly so it takes up the liquid.  I forgot the fresh basil and used dried instead.  No doubt the fresh herb would have contributed more.  I also want to add the mushrooms next time.  Delicious recipe..  Oh, the chili flakes was a great idea as well.  Just a tad though.

Followed the instructions exactly and it turned out perfect.  Absolutely enjoyed this dish. I did include the mushrooms and chopped up fresh ginger which gave it a wonderful kick to it.  This one will be on my once per month lunch/dinner menu!

Very nice recipe. Came out very well! I wished the asparagus middles + basil mix was a bit more veggie-forward and fragrant. Added a lot of liquid, but not a lot of taste.

Yummy as always!
I made my risotto in the instant pot while I made the sauce. I ended up with a ton of leftover sauce, any ideas on what could I use it for??

Superb! Made exactly as directed with asparagus directly out of our garden. Served with the Maitake mushrooms and pine nuts as suggested. The pecorino is a must!

I just made this and it is AMAZING! Thank you for this delicious recipe!

I just made this, and wow. My only modifications - I put pecorino in the asparagus sauce directly and a lot of lemon rind for more lemonyness.
Praise to the culinary goddess Sylvie and her delicious recipe here!

My boss really love this recipe because they are vegetarian and easy to cook and affordable.

Made this tonight with salmon that was encrusted in everything bagel seasoning. It was delicious! Only change I would make next time is use half a lemon so the risotto’s garlicky asparagus can stand out more.

https://content.jwplatform.com/videos/yRhkVRXM.mp4

This Asparagus Risotto is lemony & creamy yet light and flavorful – delicious on its own as a vegetarian main, or a beautiful base for fish, seafood or mushrooms. Vegan-adaptable and Gluten-free. Video.

This asparagus risotto is a delicious, satisfying vegetarian dinner! It&#039;s a great recipe to make in the spring, when leeks, asparagus, and fresh herbs are all in season.

leeks

sea salt (plus more to taste)

garlic

Arborio rice (rinsed)

vegetable broth (at room temperature)

chives

herbs

Lemon zest (for garnish)

pecorino cheese (optional)

black pepper

Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.

Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.

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