Risotto with Asparagus and Buffalo Mozzarella

Name: Risotto with Asparagus and Buffalo Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups light chicken stock or low-sodium broth; 1/2 pound thin asparagus; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely diced; 1 medium leek, white and tender green parts only, finely diced; 1 teaspoon thyme leaves; 2 cups arborio rice (11 ounces); 1/2 cup dry white wine; 4 cups lightly packed baby spinach leaves (3 ounces); Salt and freshly ground pepper; 6 ounces buffalo mozzarella, cut into 6 slices, at room temperature; Balsamic vinegar, for drizzling

Servings: persons

7 cups light chicken stock or low-sodium broth
1/2 pound thin asparagus
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, finely diced
1 medium leek, white and tender green parts only, finely diced
1 teaspoon thyme leaves
2 cups arborio rice (11 ounces)
1/2 cup dry white wine
4 cups lightly packed baby spinach leaves (3 ounces)
Salt and freshly ground pepper
6 ounces buffalo mozzarella, cut into 6 slices, at room temperature
Balsamic vinegar, for drizzling

1
Bring the stock to a simmer in a medium saucepan.
2
Add the asparagus and cook over moderately high heat until barely tender, about 3 minutes.
3
Using a slotted spoon, transfer the asparagus to a plate to cool.
4
Cut the asparagus into 1-inch lengths.
5
Cover the stock and keep at a bare simmer.
6
Heat 1/4 cup of the olive oil in a large saucepan.
7
Add the onion, leek and thyme and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.
8
Add the rice and cook, stirring, until slightly golden, about 1 minute.
9
Add enough hot stock to cover the rice and simmer, stirring constantly, until almost evaporated.
10
Add the wine and stock to cover and simmer, stirring, until absorbed.
11
Continue adding more stock and stirring constantly until it is absorbed.
12
The risotto is done when it is still a little loose and the rice is tender but slightly firm, about 25 minutes total.
13
Stir in the spinach and then the asparagus.
14
Season with salt and pepper.
15
Spoon the risotto into bowls and top each serving with a slice of mozzarella.
16
Drizzle with balsamic vinegar and olive oil and serve.

1305

kcal

Calories

Fat

Carbs

151

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 7 cups light chicken stock or low-sodium broth, 1/2 pound thin asparagus, 1/4 cup extra-virgin olive oil, plus more for drizzling, 1 medium onion, finely diced, and more.

Yes, Risotto with Asparagus and Buffalo Mozzarella 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!