Risotto Recipe

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Get ready to impress with our creamy asparagus risotto, a dish so delightful, it'll make you feel like a gourmet chef!

Prep Time5

Cook Time30

Total Time35

Course: Main Course, Side Dish

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

24 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth, plus about ½ cup extra broth, if needed
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup Arborio rice
1 teaspoon minced garlic
2 tablespoons white wine vinegar
¼ cup freshly grated Parmesan cheese
½ teaspoon lemon zest

Instructions

Steam asparagus by placing a steamer insert into a saucepan. Then, fill with water to just below the bottom of the steamer and bring water to a boil. Add asparagus, cover, and steam until tender (about 5 minutes). Cut asparagus into 1-inch pieces and set aside.
While asparagus is steaming, add broth to a medium saucepan over medium heat and bring to a simmer.
In a large skillet, over medium heat olive oil. Add rice and minced garlic and cook for 4-5 minutes, or until lightly toasted. Add white wine vinegar and simmer until it has mostly evaporated.
Add 1⅓ cups of the hot chicken broth and cook, while stirring, until the rice has absorbed the liquid and it’s turned creamy. Repeat this process until the broth is gone, resulting in a tender but firm rice. (You may need to add up to ½ cup more hot chicken broth to get your rice to the correct level of tenderness).
Stir in chopped asparagus, then remove from heat and stir in grated Parmesan cheese and lemon zest. Serve warm.

Notes

Recipe Tips.

You can use frozen asparagus spears; simply steam from frozen for about the same amount of time, then cut.
While Arborio is classic, Carnaroli or Vialone Nano rice varieties can be used. Do not use regular long-grain rice, as it won't release enough starch.
Always ensure your chicken broth is simmering hot when you add it to the rice. This helps maintain the cooking temperature and keeps the rice cooking evenly.
A tip I use to determine when the rice is ready for more broth: wait until the rice has absorbed enough of the liquid that I can scrape a utensil across the pan and it would stay bare.

Partially make it ahead by cooking it until about 80% done, then cooling it quickly on a baking sheet. To serve, simply reheat with a splash of hot broth until creamy and heated through.

Store cooled leftover risotto in an airtight container in the refrigerator for 3-5 days or freeze it for up to 3 months, though the texture may change slightly upon thawing.

To reheat, if needed, thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave with additional liquid until warmed and re-creamed.

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