Description
A creamy asparagus risotto recipe that combines fresh asparagus, Arborio rice, and Parmesan cheese for a delicious vegetarian dish.
Ingredients
Scale
- 1 bunch (about 1 lb / 450 g) asparagus, fresh, firm, bright green
- 1 leek, thinly sliced, cleaned thoroughly
- 1½ cups (300 g) Arborio rice, good quality
- 7 cups (1.65 liters) warm vegetable broth, low sodium preferred
- 1 cup (about 100 g) freshly grated Parmesan cheese
- 1 Parmesan rind (optional), for cooking
- 3 tablespoons (42 g) unsalted butter
- 2 tablespoons lemon juice, freshly squeezed
- Zest from 1 lemon
- ¼ cup (60 ml) dry white wine (optional, can omit for alcohol-free)
- 2 tablespoons (30 ml) extra virgin olive oil
- 1½ teaspoons kosher salt
- Freshly ground black pepper, to taste
Instructions
- Step 1: Prepare and blanch the asparagus: Trim off the woody ends of the asparagus, cutting them into bite-sized pieces. Bring a pot of water to a boil, blanch the asparagus pieces for about 2 minutes until bright green and just tender. Immediately plunge them into a bowl of ice water to stop cooking and preserve color and crispness. Drain and set aside.
- Step 2: Sauté the leeks: In your large sauté pan, heat the olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until they become soft and fragrant, about 3-5 minutes.
- Step 3: Toast the Arborio rice: Add the Arborio rice to the pan with the cooked leeks. Stir well to coat all grains in the oil and toast the rice for about 2-3 minutes until the edges become translucent and the rice has a slightly nutty aroma.
- Step 4: Add white wine: Pour in the dry white wine and cook, stirring frequently, until the wine is almost fully absorbed by the rice, about 2-3 minutes.
- Step 5: Gradually add warm vegetable broth: Begin adding the warm vegetable broth one ladleful (about ¾ cup /180 ml) at a time. Stir continuously and wait until most liquid is absorbed before adding the next ladle. Continue this process for about 25-30 minutes until the rice is tender yet al dente and creamy in texture. If the risotto becomes too dry during cooking, add warm water in 1-cup increments every 5 minutes as needed to maintain creaminess.
- Step 6: Incorporate Parmesan rind (optional): If using, add the Parmesan rind during broth additions to impart extra umami. Remove and discard it before finishing.
- Step 7: Finish with Parmesan, lemon, and seasoning: Stir in the butter, grated Parmesan cheese, lemon juice, and lemon zest. Mix gently until the risotto is creamy and well combined. Season with kosher salt and freshly ground black pepper to taste. If the risotto lacks flavor, stir in an additional ¼ cup grated Parmesan cheese just before serving.
- Step 8: Fold in blanched asparagus: Gently fold the asparagus pieces into the risotto last so they retain their fresh texture and vibrant green color.
Notes
- Room Temperature: Store in an airtight container covered loosely with a clean cloth up to 2 days to prevent drying.
- Refrigeration: Keep in an airtight container and refrigerate for up to 5 days. Reheat gently on low heat, adding broth or water to loosen texture.
- Freezing: Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating slowly in a covered pan.
- Arborio rice must be toasted until translucent on the edges before adding liquid to develop nuttiness and aid creaminess.
- Stir continuously when adding broth to coax starches from rice for that classic risotto creaminess.
- If cooking appears uneven, reduce heat and cover the pan for 2-3 minutes to allow gentle steaming and uniform texture.
- To maintain bright green asparagus, blanch and promptly shock in ice water.
- Use freshly grated Parmesan cheese rather than pre-grated to preserve creamy texture and flavor.
Nutrition
- Serving Size: 1 serving