Asparagus Recipes: Risotto with Asparagus
I love spring and all of the fresh, local produce we start to see! If you are a fan of asparagus, you will definitely want to check out this recipe for Risotto with Asaragus from Veria.com!
Veria.com is an online extension of the national health and wellness TV network Veria Living and has tons of delicious, healthy recipes that will be welcome at your next family meal!
If you are looking for more great ways to cook out this delicious vegetable, check out all of the Asaparagus Recipes on 3BoysandaDog.com! And you will want to check out the Over 15 Yummy Asparagus Recipes I have rounded up as well!
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This Risotto and Asparagus recipe is a delicious side dish that will pair well with just about anything you throw on the grill, or any other spring/summer dinner meal you have planned. An easy recipe to wow your guests with at your next get together!
And be sure to check out Veria.com for even more great, healthy recipes!
Risotto with Asparagus
Equipment
- Lodge Seasoned Cast Iron Skillet with Scrub Brush- 12 inch Cast Iron Frying Pan With 10 inch Bristle Brush
- 200 Pcs Parchment Paper Baking Sheets, 12×16 Precut
- AmazonBasics Premium 8-Piece Kitchen Knife Set, Black
Ingredients
- 1 onion diced
- 2 Cup(s) rice Arborio or Valencia
- 4-5 Cup(s) vegetable stock simmering in saucepan
- 1 Tablespoon(s) minced garlic
- 1 Tablespoon(s) minced shallots
- Olive oil
- 1 bunch asparagus cut into 1-inch pieces
- 3 Tablespoon(s) parmesan cheese grated
- 1 Tablespoon(s) butter or to taste
- Salt and pepper to taste
- Fresh parsley chopped
Instructions
- Trim asparagus and cut into 1-inch pieces. Blanch asparagus in boiling water for 2 minutes, move to an ice bath using a slotted spoon and then dry on paper towels. Set aside. Sauté onions in olive oil until translucent.
- Add garlic and shallots and sauté for 1 minute. Add rice and coat with oil. Add 1/2; cup of stock at a time, stirring until most of the liquid is absorbed each time. Test consistency of the rice when it starts to appear translucent around the edges.
- Add one final 1/2 cup of stock, asparagus, butter, and fresh parsley; salt and pepper to taste.
- Garnish with diced tomatoes and fresh basil. Serve warm.
I love asparagus but I don’t eat it nearly enough. This is a great recipe! Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.