Asparagus Risotto

Recipe by PanNan

This is delicious served with a nice baked chicken or veal roast.

Top Review by tampacountess

Fixed this yesterday, and all I can say is wonderful, superb, tasty, etc. etc. DH and I loved it, and since it's just the two of us we have some leftovers. I followed the recipe exactly, and although it does take a little time, there is nothing difficult about it. I will definitely fix this again. Thanks for a great treat.

Ingredients Nutrition


  1. Trim rough ends from asparagus; discard.
  2. Cut off asparagus tips and reserve.
  3. Cut stalks into 3/4 inch-long pieces.
  4. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
  5. Puree mixture until smooth.
  6. Set aside.
  7. Melt butter in heavy large saucepan over medium heat.
  8. Add onion and saute until tender, about 8 minutes.
  9. Add rice and stir 1 minute.
  10. Add wine and cook until absorbed, stirring often, about 2 minutes.
  11. Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
  12. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
  13. Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
  14. Add reserved asparagus puree and stir until absorbed, about 3 minutes.
  15. Stir in 1/2 cup Parmesan and cream.
  16. Season to taste with salt and pepper.
  17. Transfer risotto to bowl.
  18. Garnish with rosemary sprigs, if desired.
  19. Serve, passing remaining Parmesan separately.

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