Asparagus Risotto

Recipe by Normaone
READY IN: 45mins




  • In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
  • Cook 4 minutes.
  • Drain, reserving 3+1/2 cups cooking liquid.
  • Place asparagus in a bowl of ice water to stop the cooking process.
  • Drain and cut the tips off the asparagus.
  • Cut the stalks into 1/4 inch rounds.
  • Keep tips and stalks separate.
  • Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
  • Reduce heat to low.
  • In a large saucepan, heat oil over medium heat.
  • Add onion and saute 5 minutes.
  • Add rice and continue sauteing 2 minutes, stirring.
  • Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
  • Add asparagus rounds and 3/4 cup hot liquid.
  • Simmer, stirring frequently, until liquid is absorbed.
  • Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
  • Mix in the reserved asparagus tips, butter and grated cheese.
  • Season to taste with salt and pepper.
  • Place into serving bowls and top with shaved Parmesan.