You will no longer find it necessary to order Asparagus Risotto when dining out. With just a few key ingredients, you too can make an arborio rice recipe, better than any restaurant, in the comfort of your own home. This makes a great appetizer or even a side dish.
I always thought there was some great secret to making risotto.
If I would have known that it was so easy to make at home…
Well, it’s like I always say, knowledge is power.
There truly are infinite variations to this Italian rice dish.
Today we are going to make a tasty risotto recipe that you are just going to love!
So get ready to be empowered!
- Always use arborio rice to make risotto. This short-grain rice has the magical ability to absorb a lot of liquid without becoming mushy.
- Allow the broth to be absorbed slowly. In order to achieve the creamy texture, risotto is famous for, the broth must be absorbed slowly, over medium heat.
What to serve with risotto?
Simple asparagus recipes we love
A few years ago, I fell in love with a risotto rice recipe I found in a magazine called “Cook’s Secrets”.
This recipe provided me with the inspiration to attempt so many different varieties of risotto.
Spring is in full swing right now and asparagus have hit the local markets. Hopefully, you too will be inspired to try this recipe.
Whenever possible, try to take advantage of seasonal vegetables when cooking.
Not only do local fruits and vegetables taste better, but they also provide you with great nutrition and overall it’s just better for the environment.
Do you have a favorite arborio rice recipe?
I would love to hear about it!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this simple risotto recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Asparagus Risotto -It's Easier Than You Think!
- 3-4 cups vegetable or chicken broth low sodium
- 1 bunch asparagus cleaned, trimmed, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 shallot minced, about 1/2 cup
- 1 stalk celery fresh, minced
- 2 cloves garlic fresh, minced
- 1 cup arborio rice uncooked
- 1/2 cup white wine or chicken broth
- 1/4 cup Parmesan cheese grated, plus additional for serving-optional
- 1 tablespoon butter room temperature
- 1 tablespoon lemon juice optional
- zested lemon peel optional
- salt and pepper to taste
- Place the broth in a medium saucepan and bring to a boil.
- Trim ends of asparagus and cut into 1” pieces. Add the asparagus into simmering broth and cook for about 3 minutes. With a strainer, transfer asparagus to a bowl; reduce heat under broth to obtain a low simmer. Keep warm throughout the time we are making the risotto.
- Over medium heat, drizzle olive oil in another heavy bottomed saucepan.
- Sauté the shallot and celery for about 5-7 minutes until translucent. Stir frequently.
- Add the minced garlic and sauté for another 30 seconds or so while stirring frequently.
- Add the rice.
- Keep stirring this rice mixture (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
- Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.
- Stir in a ladle of hot broth (about ½ cup) into the rice mixture.
- Stir until the broth is absorbed.
- Keep adding the broth (½ cup at a time) until it is absorbed, stirring every few minutes or so.
- At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
- When you achieve this texture, add one more ladle of broth. Add the cooked asparagus and stir until the broth is almost all absorbed.
- Remove from heat and stir in the cheese and butter.
- Add zested lemon peel and lemon juice (if using).
- Serve immediately in warm bowls with additional Parmesan (if desired).
- Always use arborio rice to make risotto. This short grain rice has the magical ability to absorb a lot of liquid without becoming mushy.
- Allow the broth to be absorbed slowly. In order to achieve the creamy texture risotto is famous for, the broth must be absorbed slowly, over medium heat.