Asparagus Risotto
This asparagus risotto is an easy version of traditional risotto recipes. It doesn't require you to stand over it, constantly stirring, for a long time.
It is still delicious. I am all for doing what makes it easy on the cook.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 1/2 cups Arborio rice, or other short-grained Italian style rice
- 4 cups chicken stock, or vegetable stock
- 1 tablespoon white wine vinegar
- 1 pound asparagus
- 1/2 teaspoon lemon rind, grated
- 1/2 cup Parmesan, or Asiago cheese, grated
Instructions
- In a large heavy saucepan, heat oil over medium-high heat. Cook the garlic, onion, pepper and salt, stirring, until the onions are soft and translucent.
- Stir in the rice, 3 1/2 cups of the stock and the vinegar. Bring the mixture to a boil, then cover and simmer over low heat for 10 minutes.
- Meanwhile, cut the dryer ends from the asparagus and cut the stems diagonally into 1" pieces. Add to the risotto pan along with the lemon rind.
- Cook, covered, for 10 minutes, or until the liquid is absorbed, the asparagus is tender but a bit crisp and the rice is slightly firm to the bite. Stir in the remaining stock and the cheese and combine until the mixture is nice and creamy.
- Serve immediately.
Nutrition
Calories: 472kcalCarbohydrates: 76gProtein: 18gFat: 10gSaturated Fat: 3gCholesterol: 16mgSodium: 839mgPotassium: 601mgFiber: 5gSugar: 7gVitamin A: 964IUVitamin C: 10mgCalcium: 196mgIron: 6mg
Tried this recipe?Let us know how it was!