This asparagus risotto recipe is delicious, elegant and simple. You have to be patient and follow the steps exactly but the outcome is awesome. This is a great weeknight dinner for the whole family. Even our baby thought it was tasty. This would be an excellent date night meal too. Cooking a simple meal together can be really relaxing and a great way to unwind together. Pair it with a great glass of wine and there you go!
Serving Size: 4
1 1/2 cups arborio rice
1 box vegetable broth plus 1 cup water
1 pound asparagus
1/2 cup white wine
3/4 cup fresh grated Parmesan
6 tablespoons butter
2 tablespoons olive oil
shaved Parmesan to garnish
Wash and trim the asparagus. Cut it into bite sized pieces.
Finely dice the shallots.
Boil water in a medium pan.
Set aside a bowl of cold water.
Blanch the asparagus for three to four minutes.
Drain the asparagus and place it in the cold water.
When asparagus has cooled, drain it and set it aside.
In a large pan, cook the shallots in the olive oil until they are translucent.
Add the arborio rice and cook for three minutes.
Add the wine and cook until liquid is evaporated.
Add the broth mix a cup at a time.
Stir continuously until the broth is absorbed each time.
When the mixture is creamy and all of the broth is incorporated, add the asparagus.
Heat the asparagus through for about two minutes and remove the pan from heat.
Add the butter and grated Parmesan and stir them in until incorporated.
Divide between four bowls and garnish with shaved Parmesan.