Velvety Asparagus and Parmesan Risotto
Indulge in the creamy goodness of this Velvety Asparagus and Parmesan Risotto, which combines tender asparagus with rich arborio rice for a delightful dish. With a harmonious blend of white wine, fresh rosemary, and an ample amount of freshly grated Parmesan cheese, this risotto is an elegant treat for any occasion. Perfectly creamy and bursting with flavor, it’s sure to impress your family and friends, making it a staple in your culinary repertoire. Serve it as a side or enjoy it as a main dish; either way, you won’t be disappointed!
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Asparagus
1 1/2 lbs (Trimmed, cut into ¾-inch pieces, tips reserved)
Low Sodium Chicken Broth
5 cups (Canned)
Water
1 cup (N/A)
Butter
1 tablespoon (Unsalted)
Onion
1 large (Chopped)
Arborio Rice
2 cups (N/A)
Dry White Wine
1/2 cup (N/A)
Fresh Rosemary
2 teaspoons (Chopped)
Parmesan Cheese
1 cup (Freshly grated)
Whipping Cream
1/4 cup (N/A)
Fresh Rosemary
1 sprig (For garnishing)
Instructions
1
Start by trimming the tough ends of the asparagus and discarding them.
2
Cut off the asparagus tips and set them aside for later use.
3
Slice the remaining stalks into ¾-inch pieces.
4
In a blender, combine 2/3 of the sliced stalks, 1 cup of chicken broth, and 1 cup of water. Blend until the mixture is smooth, then set aside.
5
In a large, heavy saucepan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 8 minutes.
6
Add the arborio rice to the pan and stir for 1 minute to toast the grains.
7
Pour in the dry white wine and cook, stirring often, until the wine is absorbed, approximately 2 minutes.
8
Next, add ½ cup of chicken broth along with the chopped fresh rosemary. Simmer the mixture until the liquid is absorbed, stirring frequently, for about 4 minutes.
9
Continue to add chicken broth in ½ cup increments, allowing the liquid to be absorbed between additions, stirring often, for a total of about 15 minutes.
10
Afterward, stir in the reserved asparagus stalk pieces and the reserved asparagus tips, cooking until the rice is just tender and the risotto is creamy. This should take about 10 minutes, adding more broth if necessary.
11
Fold in the reserved asparagus puree and stir until it's fully absorbed, about 3 minutes.
12
Remove the pan from heat and mix in ½ cup of grated Parmesan cheese and the whipping cream, stirring until well combined.
13
Taste and season the risotto with salt and pepper to your liking.
14
Transfer the creamy risotto into a serving bowl and garnish with fresh rosemary sprigs if desired.
15
Serve immediately, passing extra Parmesan at the table for those who enjoy an added cheesy finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary ingredients in Velvety Asparagus and Parmesan Risotto?
The main ingredients are 1.5 lbs of asparagus, 2 cups of arborio rice, 1 cup of freshly grated Parmesan cheese, and 5 cups of chicken broth.
How much asparagus do I need for this recipe?
You will need 1.5 pounds of asparagus, trimmed and cut into 3/4-inch pieces with the tips reserved.
What type of rice is best for this risotto?
Arborio rice is specified for this recipe because its high starch content creates the signature creamy texture.
How do I prepare the asparagus for the puree?
Combine 2/3 of the sliced stalks with 1 cup of chicken broth and 1 cup of water in a blender and blend until smooth.
How long should I sauté the onion?
The chopped onion should be sautéed in butter for about 8 minutes until it becomes soft and translucent.
Is there wine in this risotto recipe?
Yes, the recipe uses 1/2 cup of dry white wine to deglaze the pan after toasting the rice.
What kind of broth is recommended?
The recipe calls for 5 cups of low sodium canned chicken broth.
Can I make this recipe vegetarian?
Yes, simply substitute the chicken broth with a high-quality vegetable broth.
When do I add the fresh rosemary?
Add 2 teaspoons of chopped fresh rosemary along with the first 1/2 cup of chicken broth.
How do I add the chicken broth to the rice?
Add the broth gradually in 1/2 cup increments, allowing the liquid to be absorbed before adding more.
How long does it take to add all the broth?
The process of adding broth in increments usually takes a total of about 15 minutes.
When should I add the asparagus tips?
The reserved asparagus tips and remaining stalk pieces are added after the initial 15-minute broth cycle and cooked for another 10 minutes.
When is the asparagus puree incorporated?
The puree is folded into the risotto after the rice is tender and the tips are cooked, then stirred for about 3 minutes.
What makes the risotto 'velvety'?
The combination of the blended asparagus puree, 1/2 cup of Parmesan cheese, and 1/4 cup of whipping cream creates the velvety finish.
How much Parmesan cheese is used in total?
The recipe uses 1 cup of freshly grated Parmesan cheese, with half mixed in at the end and the rest served at the table.
Do I need to use whipping cream?
The recipe uses 1/4 cup of whipping cream at the final stage to enhance the creaminess and flavor.
How many people does this recipe serve?
This recipe is designed to yield 8 servings.
What is the purpose of toasting the rice?
Stirring the arborio rice in melted butter for 1 minute toasts the grains, which helps them maintain their structure during the long cooking process.
Should the butter be salted or unsalted?
The recipe specifies 1 tablespoon of unsalted butter.
How do I garnish the dish?
You can garnish the risotto with fresh rosemary sprigs and extra grated Parmesan cheese.
Can I use water instead of broth?
While the recipe uses 1 cup of water for the puree, the remaining 5 cups of liquid should be broth for maximum flavor.
What consistency should the risotto have?
The risotto should be creamy and the rice should be 'just tender' (al dente) rather than mushy.
Is the asparagus puree cooked before being added?
No, the raw puree is added toward the end and cooked into the rice for about 3 minutes.
Can I use dried rosemary instead of fresh?
Fresh rosemary is recommended for its aromatic quality, but you can use dried if necessary, reducing the amount as it is more concentrated.
Is this dish a main course or a side?
It can be served as both; its rich flavor makes it a great main dish or an elegant side for protein.
How do I adjust the seasoning?
Once the cheese and cream are mixed in, taste the risotto and add salt and pepper to your preference.
What happens to the tough ends of the asparagus?
The tough, woody ends of the asparagus should be trimmed and discarded before you start cooking.
How long should I cook the wine?
Cook the wine for approximately 2 minutes, stirring often, until it is fully absorbed by the rice.
Can I substitute the onion?
While a large onion is standard, you could use shallots for a milder, more delicate flavor.
What should I do if the rice isn't tender after all the broth is used?
If the rice is still too firm, you can add a little more hot broth or water until the desired tenderness is reached.