Asparagus Risotto With Pine Nuts

READY IN: 55mins
Recipe by evelynathens

A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.

Top Review by Mia in Germany

Yum is all I can say! In place of the cream I used almond cream, and for the parmesan I used pecorino, but otherwise followed the recipe to the letter and loved every bite of it.<br/>Thanks for posting this fantastic risotto recipe!<br/>Made for A Diabetic Summer Trip / Diabetes Forum June 2013

Ingredients Nutrition


  1. On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
  2. At the same time, bring broth to a simmer in a separate pot.
  3. Add onion and stir; sauté for 2 minutes.
  4. Add chopped rosemary, Italian parsley, and pine nuts.
  5. Sauté for 3 more minutes.
  6. Add garlic and rice and sauté for 1 more minute.
  7. Be sure not to let the garlic brown.
  8. Add the wine and cook until absorbed, about 30 seconds.
  9. Add ¾ of the simmering broth and stir.
  10. Watch over rice carefully.
  11. When most liquid has been absorbed, add the rest of the broth.
  12. Simmer the rice for 10 minutes, stirring frequently.
  13. (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
  14. Cut off asparagus tips.
  15. Chop remaining asparagus stalks into bite sized pieces.
  16. Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
  17. Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
  18. Add 1/2 cup parmesan cheese and cream and stir.
  19. When blended, remove from heat.
  20. Serve with salt, pepper and additional Parmesan to taste.

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