Asparagus Risotto With Pine Nuts

Recipe by evelynathens
READY IN: 55mins




  • 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.