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Risotto with Asparagus

SUBMITTED BY: Stephanie Marchese

"This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. --Stephanie Marchese"
RECIPE RATING:
The reviewer gave this recipe 22 stars. This recipe average a 4.5 star rating.
Read Reviews (19)
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 7 1/2 cups chicken broth
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 3 cups uncooked Arborio rice
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

DIRECTIONS

  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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2006 by KIMBICA
This dish was very good! Tasted richer than I expected given the reasonable amount of oil. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2008 by MonaG
Good but I've had more flavorful risottos. Added mushrooms for flavor, probably could have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2007 by weez
I've made this twice and although it tastes a little bland, I'm giving it 4 stars because I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2007 by motherteresa
This is a good low-fat risotto recipe. I like that you can substitute different vegetables... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2007 by Karen
I made this recipe on Easter Sunday to go with lamb and it was a big hit. HOWEVER, I cooked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2008 by KELLYLAMBERT
Very good! I added some garlic when I sauteed the onions. I also used probably another cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2008 by IHAVE2BOYS
My first time making risotto and a few observations: It took a long time. I had to add 2+... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by ctmom
Make this often now for my family ... it is the first thing to hit everyone's plate and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by Melyssa Evans