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.
- 453.59 g asparagus, trimmed, cut into 2-inch lengths
- 1182.95 ml low sodium chicken broth
- 29.58 ml olive oil
- 118.29 ml onion, chopped
- 354.88 ml arborio rice or 354.88 ml medium-grain white rice
- 118.29 ml dry white wine
- 88.74 ml butter (3/4 stick)
- 177.44 ml parmesan cheese, freshly grated (about 3 ounces)
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes.
- 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.
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.
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.