Risotto With Asparagus Recipe

Name: Risotto With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 2 leeks, white and light green parts, rinsed, sliced thinly; 3 -4 garlic cloves; 1 teaspoon chopped thyme; kosher salt; pepper; 1 ½ cups arborio rice; ½ cup dry white wine; 4 ½ cups chicken broth; 1 12 lbs asparagus; ½ cup grated parmigiano-reggiano cheese (or hard Parmesan, might be cheaper); 3 tablespoons cold unsalted butter, cut into 6 pieces

Servings: persons

olive oil
2 leeks, white and light green parts, rinsed, sliced thinly
3 -4 garlic cloves
1 teaspoon chopped thyme
kosher salt
pepper
1 ½ cups arborio rice
½ cup dry white wine
4 ½ cups chicken broth
1 12 lbs asparagus
½ cup grated parmigiano-reggiano cheese (or hard Parmesan, might be cheaper)
3 tablespoons cold unsalted butter, cut into 6 pieces

1
Preheat oven to 400, OR you can keep on stove if you want to skip the oven (especially in the summer!
2
).
3
In dutch oven, warm 2 tbsp oil and add leeks.
4
Cook til soft, stirring occasionally, about 8 minutes.
5
Add in the thyme, garlic and a pinch or two of salt and cook 1 minute.
6
Add rice and stir, until lightly toasted, 2-3 minutes.
7
Add in the wine and cook for another minute.
8
Add in 3 cups of the chicken broth and increase the heat and simmer.
9
(Here is where you can either transfer to oven, or keep on stove.)
10
Cover, and bake or simmer 25-30 minutes; give it a stir about halfway through.
11
Cook until rice is tender and liquid has been absorbed.
12
Coat asparagus with a bit of oil, salt and pepper.
13
Grill the asparagus, turning occasionally, about 8 minutes.
14
They will still be slightly firm.
15
Remove from grill pan and cut on a bias into small pieces.
16
Stir 1 1/4 cups of the chicken broth into the risotto, then add in cheese, butter asparagus and salt and pepper to taste.

945

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.

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

You need 12 ingredients. The key ingredients include: olive oil, 2 leeks, white and light green parts, rinsed, sliced thinly, 3 -4 garlic cloves, 1 teaspoon chopped thyme, 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

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