Recipe by RiceSelect
"This classic risotto uses arborio rice, fresh asparagus, white wine, cream and Parmesan cheese for a creamy side dish just right for spring."
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ground white pepper
butter or margarine, divided
fresh asparagus spears, diagonally sliced into 1-inch pieces
uncooked RiceSelect® Arborio Rice
dry white wine
grated Parmesan cheese
This was delicious! I made it veggie-friendly by using vegetable broth. I also left out the white wine and just used a little extra vegetable broth. Also subsituted the heavy cream with milk and it was still PLENTY rich and delicious. I didn't have white pepper - so just used black. A lovely way to use all that fresh asparagus!
I did everything except used half and half instead of the heavy cream. My family really did not like it that much. hmmm Interesting flavor but it was wierd at the same time.
Especially for this sort of asparagus preparation, I strongly recommend peeling the lower half (+/-) of the stalks to remove the woody outer portion. Once this has been done and the lower ends trimmed back, there will be 80 - 90% of the vegetable left, and it is SO much more delectable in chewing. That said, I have to dock this dish one point as the flavors are just too understated for my tastes. Next time, I will double the asparagus &, possibly, the onion (I used a Vidalia & perhaps a yellow would serve better). Will also increase the Parm by 1 T and pepper by 1/8 tsp. Possibly will increase wine to 1/2 C and reverse the water / broth ratio. Nevertheless, this is a most excellent recipe and it passed the "wife test" with high marks, which puts it into the permanent file.
Oh, this was soooo good! I decided to look for an asparagus risotto recipe after ordering this dish from an authentic Italian fine dining restaurant, here in Houston. It was so good and creamy, but the portion served there (even with us placing two orders) was not enough to please our craving. This recipe tasted exactly the same as the one we devoured at the restaurant and it was sooo easy to make. I switched the broth and water ratio but followed the rest of the recipe as is since this was my first attempt at making risotto. My husband has since asked me to make this at least twice a week and I haven't complained yet... I really can't stress enough how GOOD this risotto is!!! Thanks for a great recipe!
Oh my goodness, so good, slight changes I made were to use 3 cups of broth and 2 cups of water and used fat free half and half in place of the heavy cream--everyone loved it!
First try at Risotto and it ended great. Second try and deviated from this recipe and it ended uncooked after the 5th cup of liquid and ended up nasty. Maybe because I didnt use cream and I tried the italian style of putting cold butter at the end which made it worse?? Stick to this recipe, the whipping cream is key, it will make your risotto more favorable and rich and creamy. Butter instead of oil is another thing I didnt do the second time and oil is not good enough. Butter gives it a richer taste. All in all I will make my risotto just like this recipe except I will add other veg's and seafood.
It was phenomenal, but I used all broth and no water, I also used skim milk instead of cream. I feel like it would have been very bland using water and it was still super creamy and delicious without all those calories.
Simple and tasty. Substituted fat free half-n-half for the cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Asparagus Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 266
** Calories from Fat: 128
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