Tri Color Asparagus Risotto

5 from 1 vote

This asparagus risotto is SO creamy you'd swear it has to include cream in the recipe! Oh no it doesn't! The creaminess comes from the rice and the process of stirring the rice. Add fresh asparagus ( purple, green and/or white) and freshly grated Parmesan cheese and you've got one tasty Italian meal.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Italian

Servings: servings

Calories: 303kcal

Author: Susan Randall

Ingredients

6 cups vegetable broth or chicken broth low-sodium
½ yellow onion finely chopped
2 tablespoon butter or olive oil
1 garlic clove minced (optional)
2 cups arborio rice rinsed
½ cup white wine
¼ cup grated Parmesan cheese
1 lb. asparagus any color trimmed, peeled, cut into pieces*
salt and pepper to taste
additional fresh grated or shaved Parmesan cheese to garnish

Instructions

Heat broth in a medium saucepan over medium low heat. While broth is heating, use a separate non-stick saucepan/stockpot to melt the butter (or heat the olive oil) sauté onion until soft and translucent (about 5 min.) Add garlic if using. Continue to stir for an additional minute. Increase heat to medium, add rice and cook until grains becomes translucent, stirring frequently(about 5 min.)
Add wine to rice and stir until absorbed. If you prefer your asparagus more well cooked add to the pan at this point (if you prefer more crisp tender asparagus you will add near the end of cooking process) Add one cup of the warm broth to rice and continue stirring until liquid is absorbed. Continue adding one cup of broth at a time, stirring, and letting liquid absorb until all broth is used and rice is al dente (approx. 25-30 min).
Add Parmesan cheese and asparagus (if you didn't add it earlier). Add salt/pepper to taste. Continue to cook until cheese is melted and asparagus is crisp tender (or fully cooked if you added asparagus earlier).
Remove from heat and top with additional fresh grated Parmesan if desired.

Notes

* To trim/peel asparagus Use a sharp knife to cut off the tough ends of stalks.For thick stalks of asparagus, use a vegetable peeler to remove the outer layer from the bottom half of the spear. For thin stalks of asparagus no peeling is necessary. Cut off tips (about 1 inch) and slice remaining stalk into ¼-1/2 inch pieces.

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