Asparagus Risotto With Pine Nuts

Asparagus Risotto With Pine Nuts created by Jessica K

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

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
  • At the same time, bring broth to a simmer in a separate pot.
  • Add onion and stir; sauté for 2 minutes.
  • Add chopped rosemary, Italian parsley, and pine nuts.
  • Sauté for 3 more minutes.
  • Add garlic and rice and sauté for 1 more minute.
  • Be sure not to let the garlic brown.
  • Add the wine and cook until absorbed, about 30 seconds.
  • Add ¾ of the simmering broth and stir.
  • Watch over rice carefully.
  • When most liquid has been absorbed, add the rest of the broth.
  • Simmer the rice for 10 minutes, stirring frequently.
  • (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.
  • Cut off asparagus tips.
  • Chop remaining asparagus stalks into bite sized pieces.
  • Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
  • 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.
  • Add 1/2 cup parmesan cheese and cream and stir.
  • When blended, remove from heat.
  • Serve with salt, pepper and additional Parmesan to taste.
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RECIPE MADE WITH LOVE BY

@evelynathens
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@evelynathens
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"A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch."
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  1. Sara L.
    Made it just as the recipe stated. Amazing!
    Reply
  2. 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
    Reply
  3. Law School Chef
    absolutely delicious! and very easy to make - I had never made risotto before, but I was able to follow all the instructions and it came out tasting just like risotto in the nicest restaurants!
    Reply
  4. conniecooks
    This is excellent, although I did not add the cream. Aborio rice becomes creamy during the Risotto cooking process. I also used fresh thyme instead of the rosemary as that is what I had on hand. I served this wqith a lemon garlic chicken and it was a fabulous meal. Thanks for the posting.
    Reply
  5. Jessica K
    Asparagus Risotto With Pine Nuts Created by Jessica K
    Reply
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