Asparagus Risotto

Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.
Ingredients

Main Course
  • About 4 cups chicken stock (or vegetable stock for vegetarian option)
  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper
Directions
  • Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
  • Cook shallots in butter to soften, then add rice: In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
  • Add the white wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
  • Add the stock, 1/2 cup at a time, adding only after the previous addition has been absorbed by the rice: Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes.
  • Add the asparagus: With the last ladle of stock, add the asparagus. Turn off the heat. Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
  • Stir in the Parmesan, remaining butter, add salt, pepper: Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

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