Risotto with Asparagus Recipe

Is Risotto a Main Dish or a Side Dish?

Learn how to cook asparagus

Risotto is by far one of my favorite dishes. This risotto with asparagus recipe does not disappoint! I always feel like a master chef when I make a good risotto. Many folks see risotto as a side dish, I see it as a main course. But, of course you can serve it however you wish.

I always see asparagus as a special treat. It goes back to the stories my mom would share of her growing up. She grew up in a rather rural area, rural enough where they would pull out a red carpet for the ice cream truck (no exaggeration here). My mom grew up with a lot of open space and she and her sisters would go ride their bikes through the property, avoiding the ditch with leaches. Wild asparagus grew out on the property. They would make their way out there and grab a little treat. That was the story we would get every time the asparagus was on the table.

It was also always served on its own. It has such a strong flavor that it is a great stand alone dish, also I don’t think my adolescent tastebuds could have handled a more complex flavor. But now, now complex flavor is something to live for! But now the question becomes, how to cook asparagus?

Of all the asparagus recipes I like this risotto recipe the best. Risotto itself is a complex flavor, I remember ordering it at a fancy restaurant in Hawaii and I kid you not, I wanted to lick the plate dry. I don’t recall ever having that compulsion with any other savory dish, sweet dishes are another thing entirely.

What is risotto?

Risotto is a Arborio rice dish that originated in Northern Italy that is cooked in broth until it becomes creamy. Common flavors in risotto are butter, onion, white wine, and Parmesan so it is a rich thick flavor that sticks to your bones.

How to cook risotto

Risotto is made on the stove. It is a somewhat long process, it will cook until the rice becomes creamy. In this risotto recipe, you will create an asparagus broth and wine to create the risotto. All in all this recipe will take you 50 minutes to complete.

Risotto with Asparagus

• 2 bunches thick asparagus (about 2 pounds)
• 1 sprig fresh thyme or lemon thyme
• 4 tablespoons unsalted butter
• 1 large shallot (diced)
• 2 cups arborio rice
• Kosher salt
• 1/3 cup dry white wine
• 2 teaspoons grated lemon zest
• Freshly ground pepper
• 1/3 cup grated parmesan cheese
• 2 teaspoons fresh lemon juice
• 1 head Bibb lettuce (cut into strips)
• 8 ounces robiola or taleggio cheese (thinly sliced)
• Extra-virgin olive oil (for drizzling)

Asparagus Broth

1. Break each asparagus where it naturally breaks, reserve 4 of the bottoms. Peel the bottom of these 4 bottoms.
2. Thinly slice 6 asparagus. Using a saucepan, place the rest of the bottoms in with 8 cups of water. Add the thyme and bring to a simmer.

Rice

1. Heat 2 T butter in saucepan over medium heat. Add shallot. Stir about 2 minutes, or until it becomes translucent.
2. Add rice and cook, about 1 minute, or until glossy.
3. Add 1 ¼ t salt and wine until absorbed.
4. Add half the asparagus broth (liquid only) in ½ c increments until absorbed. Stir constantly.
5. Add sliced asparagus bottoms and lemon zest.
6. Add the remainder of the asparagus broth in ½ c increments until absorbed, until rice is tender.

Asparagus

1. In a large skillet over medium-high heat, simmer asparagus tips covered in water and seasoned with salt & pepper. About 5 minutes.

Risotto

1. Add remaining 2 T butter, parmesan, and lemon juice to the rice mixture.
2. Add in lettuce.
3. Remove from heat.
4. Divide into serving bowls.
5. Top risotto with robiola and salt and pepper.
6. Add asparagus tips over risotto and serve.
   

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