Risotto With Asparagus Recipe

Name: Risotto With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus; 2 shallots, minced; 1 red pepper, seeded and chopped; 3 tablespoons unsalted butter; 1 tablespoon vegetable oil; 2 cups raw Italian arborio rice; 1 to 1 1/2 quarts hot chicken stock; Coarse salt and freshly ground pepper to taste; 1/4 cup freshly grated Parmesan cheese; 2 tablespoons chopped chives

Servings: persons

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

1
Trim the asparagus and steam until al dente.
2
Cool and cut into three-quarter-inch pieces.
3
In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent.
4
Add the rice and cook, stirring, so that it is thoroughly coated.
5
Add the asparagus, saute for a minute.
6
Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
7
Add salt and pepper to taste and half a cup of broth.
8
Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked.
9
It is done when it is al dente.
10
Stir in the cheese, correct seasoning, sprinkle with chives and serve.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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 pound fresh asparagus, 2 shallots, minced, 1 red pepper, seeded and chopped, 3 tablespoons unsalted butter, and more.

Yes, Risotto With Asparagus 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.

Risotto With Asparagus

How did you like this recipe?

Frequently Asked Questions