Name: Asparagus Risotto With Pine Nuts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 large onion, chopped; 2 cups arborio rice; 1/4 cup white wine; 2 1/2 teaspoons chopped fresh rosemary; 1 bunch Italian parsley, chopped; 1 minced garlic clove; 3/4 cup freshly grated parmesan cheese; 2 tablespoons whipping cream; 1/2 cup pine nuts; 1 bunch asparagus (about 1 1/2 pounds); 5 cups vegetable broth (approximately); more water or broth, as needed

6

Recipe by evelynathens

6

People talking

Join In Now Join the conversation!

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:

6

People talking

Join In Now Join the conversation!

ingredients

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
2 cups arborio rice
¹⁄₄ cup white wine
2 ¹⁄₂ teaspoons chopped fresh rosemary
1 bunch Italian parsley, chopped
1 minced garlic clove
³⁄₄ cup freshly grated parmesan cheese
2 tablespoons whipping cream
¹⁄₂ cup pine nuts
1 bunch asparagus (about 1 1/2 pounds)
5 cups vegetable broth (approximately)
more water or broth, as needed

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@evelynathens

Contributor

@evelynathens

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Sara L.

12/31/2021

Made it just as the recipe stated. Amazing!

Reply
review by Mia in Germany

6/10/2013

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
review by Law School Chef

11/4/2007

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
review by conniecooks

4/8/2007

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
photo by Jessica K

7/6/2006

Reply