19 Reviews

Pretty good. Just a few comments. The stock amounts are a bit low. And I find having the stock on the back stove burner on low heat helps. Put an extra cup or two of stock in the pan and like all other risotto, just stop adding when done.<br/>I also didn't like adding the asparagus with the 1st stock addition. Too long a time cooking asparagus and too rough on it with the constant stirring. I just roasted it earlier in the day and cut it and added it with the cream and basil. <br/>The final dish was very good.

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ireallyhateusernames October 30, 2013

I have made this a few times now. My whole family loves it. I have roasted the asparagus and added at the end and have also added it after the first few additions of chicken stock. Both are good but we like it roasted -- seems to add more flavor. We do not add basil and really do not miss any flavor by deleting it. Very good recipe... Might try roasting halved brussel sprouts for another variation.

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tfahey July 16, 2015

I followed the recipe as written except did not add the basil (my family preference). The asparagus was tender and not overcooked. My hubby and I really enjoyed it but other guests did not care for it but I think that is just a taste preference. I will make again when its only hubby and I for dinner.

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Tiggrr May 18, 2014

This was my first attempt at risotto and it was fabulous. Thanks so much for another recipe to use my backyard asparagus in :)

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vigilant20 May 17, 2013

Delicious but I did make 2 minor changes to this recipe:
I used vegetable broth instead of chicken.
I put the stock in a pot to heat and kept it warm while I used it to add to the risotto.

I will be using this regularly for one of our non-meat meals!

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Chantillylady July 25, 2011

Delicious Risotto!! I have only made risotto one other time - so this is new to me - this was easy and came out lovely! I substited olive oil for the butter and I used 1 cup of white wine in place of 1 cup of stock. I did not add the basil - personal preference. I did add cracked fresh black pepper and quite a bit more asparagus - I added some as directed in recipe - but then steamed the remaining and added it to the finished dish. I will make this again!

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pixiesmom April 06, 2010

mmm this risotto was sooooo delicious!! I could make a meal of just it. The asparagus was perfectly cooked, nice and crisp, I used roasted garlic cus that was what I had and 2% milk, the milk worked just fine. Had to use dried basil but will be sure to have fresh in next time. Would be great to serve to guest, thanks for posting!

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Derf April 18, 2009

This was my first time making risotto and it was so easy!!! The results were outstanding and my hubby asked "Why did you make a main dish? I'll just have the risotto." Thanks Gay and I'm cooking it for his birthday dinner tomorrow!

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Autism Mommy November 06, 2007

We love this recipe and every time I make it there are no leftovers. I've even passed it along to some of my family and they love it as well. Thank you for this wonderful and delicious version of risotto!

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Danielle78 September 17, 2007

I have never made risotto before because I thought it was too complicated to make...I was so wrong! This is an amazing dish. The ONLY change I made was that I used 2 fresh sprigs of rosemary instead of the basil. I threw them in whole while cooking my onions. The rosemary flavor was now infused with my onions. It was absolutely heavenly. I can't wait to make this again but I think next time I will toss in some grilled shrimp and make a complete meal out of it. Thank you so much for posting this recipe. I will never be intimidated to make risotto again.

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Jeanette G July 15, 2007
Asparagus Risotto