IvanEats recipe
Asparagus Risotto
Cooking for
4
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Ingredients
Method
- Snap off the woody ends of the asparagus by bending them near the base and discarding the tough parts. Cut off the tips and set them aside for garnish. Cut the remaining stalks into 2 cm (¾ inch) pieces.
- Add the asparagus stalks and tips to the stock and bring it to a boil. Simmer for a few minutes until the asparagus is just tender. Remove the asparagus from the stock and set aside. Keep the stock warm.
- Heat the olive oil in a deep skillet or wide saucepan over medium heat. Sauté the onion or shallot for a few minutes until soft and translucent.
- Add the garlic and sauté for another minute until fragrant.
- Stir in the risotto rice and cook for about a minute, letting it absorb the oil and toast lightly.
- Pour in the white wine and stir until it is fully absorbed by the rice.
- Begin adding the warm stock one ladle at a time, stirring continuously and allowing each addition to be fully absorbed before adding the next.
- Partway through adding the stock, pour in the lemon juice and season with salt and black pepper.
- When the risotto is nearly done, stir in the cooked asparagus stalks, reserving the tips for garnish.
- Once the rice is tender but still has a slight bite, remove the pan from the heat. Add the grated Parmigiano Reggiano and stir to combine. Then add the butter and stir until melted and creamy.
- Plate the risotto and top with the reserved asparagus tips. Finish with a little extra grated cheese and, if desired, a sprinkle of grated lemon zest. Enjoy!
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