Asparagus And Corn Risotto Recipe

Name: Asparagus And Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion, Diced (Medium); 1 1/2 cups risotto rice; 7 tablespoons butter; 1/2 pint heavy cream; white pepper; 4 1/2 cups chicken stock or 4 1/2 cups bouillon; 1 bunch asparagus; 0.5 (14 ounce) can sweet corn; 3/4 cup dry white wine; 2 cups asiago cheese

Servings: persons

1
Break Tough bottoms off the aparagus and cut into 3/4 Inch pieces.(I like cutting them diagonally for nicer presentation).
2
Heat Stock and hold just at the boiling point.
3
Melt 3 Tbls Butter in a good size skillet.
4
Add Sweet Onion (vidallia or Mayan) and cook on Med/High heat till onions turn translucent (take care not to brown the butter).
5
Add risotto and toss/stir till the risotto is well coated and continue cooking till the rice gets translucent around the edges and maybe even a touch of brown.
6
Add the Dry white wine and stir briefly.
7
Reduce heat to medium/low and add 1 1/2 Cups of stock. Cook until liquid is absorbed then add another 1 1/2 Cups of stock.
8
Once the liquid is absorbed again add 1/2 Cup of stock, Asparagus, and Corn and stir just enough to incorporate the ingredients.
9
Add white pepper to taste.
10
Once liquid is again absorbed, tase for consistancy. If it is too firm yet, keep adding liquid 1/2 Cup at a time, always waiting till the liquid is absorbed before adding more. Do this until rice is tender but still firm.
11
Add 1 cup shredded Asiago Cheese, 4 Tbls Butter, and 1/2 pint of heavy cream and stir till butter is melted and everything is well incorporated.
12
Finish by sprinkling the remaining cup of Asiago on top and let it melt.

1167

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 sweet onion, Diced (Medium), 1 1/2 cups risotto rice, 7 tablespoons butter, 1/2 pint heavy cream, and more.

Yes, Asparagus And Corn Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus And Corn Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions