April 17, 2012

Asparagus Risotto

A great meal especially in the springtime when asparagus is in season. I had some leftover crimini mushrooms in the fridge so I threw those in as well. If you have it, fresh parsley would be great sprinkled on top!

1 1/2 cups arborio rice
1-2 lbs. asparagus
Mushrooms, diced (optional)
1 onion, diced
4 cloves garlic, minced
4 cups low sodium vegetable broth
3/4 cup white wine
1/2 cup freshly grated parmesan-style cheese (vegetarian), more to taste

Trim woody ends off asparagus. Cut into 1-2 inch pieces.
In a saucepan, heat broth and 1 cup water over med-low heat.
In a large pan, saute onion and garlic over med-high heat for about 7 minutes.
Add the rice and cook, stirring constantly for 2-3 minutes.
Add the wine and cook until liquid has absorbed.
Start adding the warmed broth, 1/2 cup at a time. Stir occasionally and wait for the liquid to be absorbed before adding the next 1/2 cup.
Meanwhile, saute mushrooms (if using) and asparagus until tender, about 4 minutes.
When all the broth has been absorbed by the risotto, remove pan from heat.
Add asparagus, salt/pepper, and parmesan and serve immediately.

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  1. I'm really afraid to try risotto. People get slammed for it left and right on Top Chef!! Yours looks delicious :)

    1. Haha, I finally got brave enough to try it a few months ago! Just takes a bit of time standing over the stove. Although I'm positive it wouldn't stand a chance in the Top Chef kitchens ;)

  2. Looks good Kaitlin! I'm obsessed with spinach and feta risotto - SOOOOOO good! {and shh...it's simple to make!}

    1. Spinach and feta anything is always a winning combination in my book! Will have to try that sometime.