Parmesan and Asparagus Risotto is a simple dish with simple flavors. Fresh ingredients like asparagus, garlic shallot, lemon and parmesan cheese are cooked with risotto to make a creamy and tasty pasta dish!
I know it may be hard to believe that I eat any real food if you have been reading this blog since it’s beginning. I don’t just live off sugar and cookies and cupcakes and bananas…
This recipe can be made as a side dish or as a full meal in my eyes. I have made it both ways before and it is so satisfying either way. I paired this with a very simple and healthy fish the other night. Healthy fish with cheesy and salty risotto? Perfect!
I will be honest with you though. Risotto takes some work. It’s a little time consuming…about 30 minutes and it constantly has to be stirred through the cooking process. BUT, the end result is worth it. It’s smooth, creamy, salty, cheesy and can be made with tons of different veggies…mushrooms, tomatoes, peas…whatever your heart desires.
This is one of my personal favorites because the simple ingredients develop a ton of flavor. The asparagus adds a nice crunch and freshness to the creamy and cheesy Risotto. Just one more thing you will need to know – risotto needs to be served right when it’s done cooking…that’s when it’s at its best. It tends to stiffen and become tacky if set out for too long.
Ok so it seems a little complicated, I know. Make it once and you will see why it’s totally worth it. 😉
- 11/2 cups arborio rice
- 1 quart vegetable stock
- ½ cup white wine
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- ¼ cup parmesan cheese
- 1 bunch of asparagus, chopped in 1 inch pieces (about 1-2 cups)
- Juice from half a lemon
- Salt and pepper to taste
- Heat vegetable stock to a simmer in a medium saucepan, then lower heat so stock stays hot.
- In a large saucepan, heat olive oil over medium heat, add chopped shallot and saute for 2 minutes until translucent. Next add garlic and saute for an additional minute.
- Add rice to the pan and stir so the rice is coated with oil. Continue to saute for 1 minute or until there is a slightly nutty aroma. Do not let the rice turn brown.
- Next add the wine and cook while stirring until the liquid is full absorbed.
- Once wine is absorbed, add a ladle of hot stock to the rice and stir until fully absorbed. When rice appears almost dry, add another ladle of stock and repeat the process until there are about two ladles of stock left. Now add the asparagus with another ladle of stock until the stock is again absorbed, add the last ladle with the parmesan cheese stirring until almost all absorbed. Season with salt and pepper to taste and finish with a fresh squeeze of lemon juice.
Source: Stuck on Sweet, adapted from Culinary Arts