WAIT......before you scroll away thinking there's no way you can make this Spring asparagus risotto, I'm here to tell you that YES, you absolutely can!
The first time I made risotto I wondered what the heck took me so long! Yes, there's a bit of stirring. But there's also something really beautiful and meditative about standing over a pot of arborio rice and watching it transform into creamy risotto.
There's nothing complicated about making risotto. It's literally stirring broth into rice, waiting for it to incorporate and then adding more broth. This is one of those dishes where shortcuts really don't work. But, I promise, the extra time it takes is so incredibly worth every minute!
If you follow me on Instagram I talk all the time about using cooking as a form of self care. That cooking can be an incredible way to recharge at the end of the day. You can use it to create space and transition at the end of your day from work to home. Whether you work inside or outside of the home, use cooking as a time to shut off distractions. Put on your favorite playlist. Call a friend. Open a bottle of wine, or make your favorite mocktail. Use this time to connect with cooking in a new way that brings you joy and by shifting your mindset you'll find yourself looking forward to cooking!
So, grab your kids or your spouse or hop in a call with a friend. Open a bottle of wine (I love drinking this one), or pour a sparkling mocktail and let's cook delicious Spring asparagus risotto together!
And don't forget to share your photos #amenuforyou so I can see your delicious risotto!
And if you're looking for another risotto recipe, try the risotto all milanese
- 1 pound asparagus, trimmed, cut into 2-inch lengths
- 5 cups chicken broth (use homemade if you have it!)
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 6 tablespoons (3/4 stick) butter
- 3/4 cup freshly grated Parmesan cheese (about 3 ounces)
One of the great things about this recipe is you can choose how you want to cook your asparagus. It’s important to cook it before adding it the risotto; otherwise you'll have raw asparagus. My favorite way to cook the asparagus is to roast it. In a large bowl, toss asparagus generously with olive oil, salt and pepper. Spread it out in a single layer on a sheet pan, then roast at 425 degrees for 5-10 minutes, depending on how thin the stalks are. You can also grill it. Or, last but not least, is blanch the asparagus. This is a fancy word for bringing a large pot of water to boil, then adding asparagus and cooking it for about 2 minutes. Drain the blanched asparagus and set aside.
Once you’ve decided how to cook the asparagus, the next step is to prepare the Arborio rice. This is usually a good time to rally any available children to help. What better way to bond with your kids, than taking turns stirring the risotto?
Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth warm.
Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Toasting the rice is an important step because it opens up the rice and allows it to better absorb the flavors and the broth.
Add dry white wine and cook until liquid evaporates. Keep stirring rice, and add the warm chicken broth 1 cup at a time. When the rice seems to soak up the broth completely, it’s time to add another cup of broth. Stir the rice constantly the entire time. The rice mixture will become more creamy with each addition of broth. It should take about 20 minutes to add all the broth.
Add asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.