Asparagus Risotto

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 bowl

This is a recipe for asparagus risotto. I usually add the asparagus towards the end, when the risotto is almost cooked, but this time I decided to make the recipe even greener! It came out gorgeous! With just a few easy steps, the risotto looks super impressive. I also topped it with an egg because the silky yolk mixes perfectly with the rice. Velvety goodness in your mouth!

Wow your family with this recipe for asparagus risotto. It’s also great for kids, since you can hide the veggies in the puree, and who wouldn’t want to eat green rice? I drizzled a few drops of truffle oil and a sprinkle of Parmesan cheese at the end because my husband has a very fancy palate as of recently, but you can go without it. Enjoy!

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Ingredients

  • 1 lb green asparagus
  • 1 cup fresh baby spinach
  • 4 cups water
  • 3 tbsp olive oil
  • 1 onion, diced
  • 3 celery stalks, finely diced
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • salt and pepper to taste
  • 1 cup vegetable stock
  • 3/4 cup Parmesan cheese
  • poached or fried eggs, optional
  • truffle oil, optional

Instructions

  • 1. Blanch the asparagus and spinach in 4 cups of water. Reserve cooking liquid. Cut off and discard bottoms of asparagus, about 1 inch. Setting aside the top 2 inches of asparagus, finely chop the stems.
  • 2. Puree stems and spinach in blender or food processor. Set aside.
  • 3. Coat bottom of a heavy bottom pan or Dutch oven with olive oil and heat at medium.
  • 4. Sauté onions and celery in Dutch oven until translucent, about 5 minutes. Add rice and toast until opaque.
  • 5. Deglaze bottom of the pan with wine. Season with salt and pepper to taste.
  • 6. Add the stock and stir constantly. When the stock has been absorbed, add a ladle of the blanching liquid, making sure that the rice does not stick to the bottom of the pan. Repeat until rice is creamy and soft, about 25 minutes.
  • 7. Add pureed asparagus. Stir in cheese and reserved asparagus tips. Serve with poached or fried egg, or drizzle with truffle oil if desired.

Instructions

  • 1. Blanch the asparagus and spinach in 4 cups of water. Reserve cooking liquid. Cut off and discard bottoms of asparagus, about 1 inch. Setting aside the top 2 inches of asparagus, finely chop the stems.
  • 2. Puree stems and spinach in blender or food processor. Set aside.
  • 3. Coat bottom of a heavy bottom pan or Dutch oven with olive oil and heat at medium.
  • 4. Sauté onions and celery in Dutch oven until translucent, about 5 minutes. Add rice and toast until opaque.
  • 5. Deglaze bottom of the pan with wine. Season with salt and pepper to taste.
  • 6. Add the stock and stir constantly. When the stock has been absorbed, add a ladle of the blanching liquid, making sure that the rice does not stick to the bottom of the pan. Repeat until rice is creamy and soft, about 25 minutes.
  • 7. Add pureed asparagus. Stir in cheese and reserved asparagus tips. Serve with poached or fried egg, or drizzle with truffle oil if desired.

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  • Average Rating

    (3.5 / 5)


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