Risotto With Asparagus
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- olive oil
- 2 leeks, white and light green parts, rinsed, sliced thinly
- 3 -4 garlic cloves
- 1 teaspoon chopped thyme
- kosher salt
- pepper
- 1 1⁄2 cups arborio rice
- 1⁄2 cup dry white wine
- 4 1⁄2 cups chicken broth
- 1 1⁄2 lbs asparagus
- 1⁄2 cup grated parmigiano-reggiano cheese (or hard Parmesan, might be cheaper)
- 3 tablespoons cold unsalted butter, cut into 6 pieces
directions
- Preheat oven to 400, OR you can keep on stove if you want to skip the oven (especially in the summer!).
- In dutch oven, warm 2 tbsp oil and add leeks. Cook til soft, stirring occasionally, about 8 minutes. Add in the thyme, garlic and a pinch or two of salt and cook 1 minute. Add rice and stir, until lightly toasted, 2-3 minutes. Add in the wine and cook for another minute. Add in 3 cups of the chicken broth and increase the heat and simmer. (Here is where you can either transfer to oven, or keep on stove.) Cover, and bake or simmer 25-30 minutes; give it a stir about halfway through. Cook until rice is tender and liquid has been absorbed.
- Coat asparagus with a bit of oil, salt and pepper. Grill the asparagus, turning occasionally, about 8 minutes. They will still be slightly firm. Remove from grill pan and cut on a bias into small pieces. Stir 1 1/4 cups of the chicken broth into the risotto, then add in cheese, butter asparagus and salt and pepper to taste.
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