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Risotto with Asparagus

Risotto with Asparagus

"This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. --Stephanie Marchese"
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
  2. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.
  3. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
  4. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.

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Reviews

Read all reviews 74
  1. 107 Ratings

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Most helpful positive review

Very good! I added some garlic when I sauteed the onions. I also used probably another cup or so of broth b/c it was too crunchy after recipe's amount was added. I seasoned it with some extra...

Most helpful critical review

Good but I've had more flavorful risottos. Added mushrooms for flavor, probably could have used some thyme as well. Also I tried to cook the asparagus in the risotto at the end which didn't wo...

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Very good! I added some garlic when I sauteed the onions. I also used probably another cup or so of broth b/c it was too crunchy after recipe's amount was added. I seasoned it with some extra...

This will probably be my "go-to" risotto recipe from now on. It was very good and is just a simple basic flavorful recipe. I did add some garlic, as another reviewer mentioned, to the onion. The...

I've made this twice and although it tastes a little bland, I'm giving it 4 stars because I like that it is not as rich and high in calories as some risotto recipes that use heavy creams. The co...

This dish was very good! Tasted richer than I expected given the reasonable amount of oil. I recommend using small, tender asparagus for best texture. It served 4 people comfportably with bread ...

Best risotto I've made to date. The asparagus added such a great flavor. I did everything according to the recipe, except I added some baby bella mushrooms and a few minced peperocini peppers fo...

My first time making risotto and a few observations: It took a long time. I had to add 2+ additional cups of broth because the rice still had a crunch after the original amount. Stop when it's a...

This was my first time making risotto and I loved it! Super simple. I only used 1 1/2 cups of rice but it took a quart and a half of chicken stock to do the trick. Also added portabella mushr...

I made this recipe on Easter Sunday to go with lamb and it was a big hit. HOWEVER, I cooked it longer than the recipe called for by 20-30 minutes AND added an additional cup of broth and an add...

This is a great risotto recipe! My husband and I made this tonight and paired with some herb crusted swai and it made a great dinner. I made just a couple of changes. First, I broiled the as...

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