Best Asparagus Risotto Recipes

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

BEST ASPARAGUS RISOTTO

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You'll use this warmed broth to stir into the risotto).
• Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
• Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 2 lemon wheels from the lemon, then cut each in half and add them right on the tray.
• Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
• Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You'll remove it from the oven while you're cooking the risotto in the next step.)
• Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it's creamy but still al dente in the center, you're ready for the final step! If not, continue to cook and add broth for a few minutes more.
• When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you've got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).

ASPARAGUS RISOTTO

Steps:

• Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
• Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
• Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

WILD MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
• In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
• Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
• *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

ASPARAGUS RISOTTO

Steps:

• Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

CREAMY ASPARAGUS RISOTTO

Steps:

• Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
• Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
• To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

ASPARAGUS RISOTTO

Steps:

• Melt the butter in the pan and add the onions on medium-low heat.
• Cook for 4 minutes, then add the garlic.
• Cook for 1 minute, then add the rice.
• Stir until well coated.
• Add 1/2 cup of stock to the rice, stirring until absorbed.
• Then add the asparagus.
• Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
• (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.

BEST EVER ASPARAGUS & PEA RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and roughly bash with the blade of a knife. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds.
• Bring the rest of the stock to the boil in a small saucepan, tip in the asparagus tips and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside. Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Return to the pan with the whole vegetables and set aside.
• Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine or vermouth, then stir and simmer until the liquid has evaporated.
• Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
• Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the asparagus tips, pea shoots (if using), the rest of the cheese and a drizzle of olive oil.