Total Time
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition


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

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.

5 5

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.