Creamy Asparagus Risotto Side Dish

Creamy Asparagus Risotto Side Dish

  Ready in : 45 mins

The recipe Creamy Asparagus Risotto Side Dish could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 6 and costs $4.41 per serving. This main course has 674 calories, 59g of protein, and 23g of fat per serving. Head to the store and pick up aged balsamic vinegar, arborio rice, shallots, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid.

Ingredients

aged balsamic vinegar

aged balsamic vinegar

1 tablespoon

arborio rice

arborio rice

1.5 cups

arborio rice

arborio rice

1.5 cups

asparagus

asparagus

1 pound

chicken broth

chicken broth

6 cups

parmesan cheese

parmesan cheese

0.25 cup

shallots

shallots

0.5 cup

onion

onion

0.5 cup

butter

butter

1 teaspoon

virgin olive oil

virgin olive oil

2 tablespoons

white wine

white wine

0.5 cup

Cooking in Steps

  1. 1
    Chop the asparagus into 1/2 inch pieces.

    asparagus

    asparagus

  2. 2
    Heat the chicken stock to boiling.Lower the heat so the stock has a light rolling boil.

    chicken stock

    chicken stock

    stock

    stock

  3. 3
    Add the asparagus and boil for 2-3 minutes.

    asparagus

    asparagus

  4. 4
    Remove the asparagus from the stock with a slotted spoon.Retain the stock for later use in the risotto, keeping warm over medium heat, covered.Bathe the asparagus in cold ice water for a minute or two, drain and set aside.Meanwhile, in another large sauce pan, heat the olive oil and butter over medium low heat.

    asparagus

    asparagus

    water

    water

    olive oil

    olive oil

    butter

    butter

    stock

    stock

    slotted spoon
    slotted spoon
    sauce pan
    sauce pan
  5. 5
    Add the onion and shallot and cook 2-3 minutes, until translucent.

    shallot

    shallot

    onion

    onion

  6. 6
    Add the vinegar and blend together.

    vinegar

    vinegar

  7. 7
    Add the rice and cook in the pan for 3-4 minutes over medium heat.

    rice

    rice

    frying pan
    frying pan
  8. 8
    Add the white wine and stir until the wine is almost absorbed.Here is where you need to watch carefully and be patient.The rice will absorb the wine slowly, but if you are not careful, it will dry out and stick to the bottom of the pan.It is important to keep medium heat on it, so the rice will absorb the liquids, but do not let it stick.

    white wine

    white wine

    rice

    rice

    wine

    wine

    frying pan
    frying pan
  9. 9
    Add 1/2 c. of the chicken stock, stir, and continue to occasionally stir while the rice absorbs the stock.Carefully add the remaining stock in 1/2 c. increments, allowing the rice to absorb the liquid before adding more.By about 3 cups you will really start to see the creamy texture in the rice.This is good!When all the stock is absorbed, remove the rice from the heat, and add the grated parmesan, mixing thoroughly.Fold in the asparagus, being careful not to break the asparagus pieces.

    chicken stock

    chicken stock

    asparagus

    asparagus

    parmesan

    parmesan

    stock

    stock

    rice

    rice

  10. 10
    Serve immediately, sprinkling the thinly sliced parmesan over the top for garnish.

    parmesan

    parmesan