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    You are in: Home / Recipes / Asparagus Risotto Recipe
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    Asparagus Risotto

    Asparagus Risotto. Photo by Mikekey

    1/1 Photo of Asparagus Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    lazyme's Note:

    We love risotto and so I try many different versions. This is one of our favorites. I usually reduce the amount of butter without much difference to the dish overall, and often times add whatever else I have in the refrigerator. From Bon Appetit, May 1995.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blanch asparagus pieces in large pot of boiling, salted water 2 minutes.
    2. 2
      Drain.
    3. 3
      Rinse asparagus under cold water.
    4. 4
      Drain asparagus well.
    5. 5
      Bring chicken broth to simmer in small saucepan.
    6. 6
      Reduce heat to low and keep broth hot.
    7. 7
      Heat olive oil in heavy large saucepan over medium heat.
    8. 8
      Add chopped onion and sauté until translucent, about 4 minutes.
    9. 9
      Add rice and stir 3 minutes.
    10. 10
      Add dry white wine and cook until liquid evaporates.
    11. 11
      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.
    12. 12
      Add blanched asparagus pieces and stir until heated through, about 2 minutes.
    13. 13
      Remove from heat.
    14. 14
      Add 6 tablespoons butter and stir until incorporated.
    15. 15
      Stir in grated Parmesan cheese.
    16. 16
      Season risotto to taste with salt and pepper.

    Ratings & Reviews:

    • on February 27, 2010

      I plan to try this soon. I found a recipe tag attached to my asparagus almost identical to this recipe, the only difference is that it doesn't have garlic & mine asks for 1 vs 1/2 c wine. I like the suggestion of preparing in the pressure cooker.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2008

      55

      I am rating this on flavor, not on procedure, since I adapted this for use in my pressure cooker. I used all the same ingredients (a little less broth), and the results were delicious. I added the asparagus and cheese after releasing pressure. Made for Fall 2008 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asparagus Risotto

    Serving Size: 1 (584 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 667.4
     
    Calories from Fat 286
    42%
    Total Fat 31.8 g
    49%
    Saturated Fat 15.8 g
    79%
    Cholesterol 62.3 mg
    20%
    Sodium 518.2 mg
    21%
    Total Carbohydrate 71.1 g
    23%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.1 g
    12%
    Protein 21.2 g
    42%

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