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Nutrition Facts
Serving Size 1 (493g) Recipe makes 6 servings The following items or measurements are not included below: 1 sprig fresh rosemary
Calories 445
Calories from Fat 109		(24%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 351mg		14%
Potassium 557mg		15%
Total Carbohydrate 63.9g		21%
	Dietary Fiber 4.5g	18%
	Sugars 3.2g
Protein 17.9g		35%
detailed view... how is this calculated?

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Asparagus Risotto

Recipe #37801 | 1 hour | 15 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: PanNan
Aug 20, 2002

This is delicious served with a nice baked chicken or veal roast.

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2 lbs asparagus
5 cups canned low sodium chicken broth (about)
1 cup water
1 tablespoon butter
1 large onion
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated parmesan cheese
1/4 cup whipping cream
1 sprig fresh rosemary (to garnish)

Directions

1
Trim rough ends from asparagus; discard.
2
Cut off asparagus tips and reserve.
3
Cut stalks into 3/4 inch-long pieces.
4
Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
5
Puree mixture until smooth.
6
Set aside.
7
Melt butter in heavy large saucepan over medium heat.
8
Add onion and saute until tender, about 8 minutes.
9
Add rice and stir 1 minute.
10
Add wine and cook until absorbed, stirring often, about 2 minutes.
11
Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
12
Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
13
Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
14
Add reserved asparagus puree and stir until absorbed, about 3 minutes.
15
Stir in 1/2 cup Parmesan and cream.
16
Season to taste with salt and pepper.
17
Transfer risotto to bowl.
18
Garnish with rosemary sprigs, if desired.
19
Serve, passing remaining Parmesan separately.

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Featured Reviews for This Recipe

From: Medulsa

On Apr 17, 2009

Wow, wow and double wow. I've been a long-time risotto lover but have usually defaulted to a mushroom risotte from a recipe out of River Cafe Cook book. And that was always a big Wow. But this recipe actually surpasses it. Just love it. I followed advice of other reviewers and put in puree ahead of time so I didn't overcook. I also combined an idea from another recipe and added lemon zest. Oh yes and I had a little sprinkle of chilli flakes at the start just because I love a little heat. And I used half and half as that's all I had and it worked well. Oh and lastly, I didn't have enough parmesan, but did have a 4-cheese mix from TJs and it was just fine. Lastly I made my own vegetable stock which included sweetcorn for sweetness and mushrooms for earthiness. Yes it's labor intensive but boy is it worth it, it really really is. YUM SCRUM!

0 people found this review helpful

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From: slayerchic13

On Sep 8, 2008

Excellent recipe! Is a bit labor intensive, but if you follow the recipe it is also fairly easy. It seemed like it wouldn't soak up all the puree, but it did, I even ended up adding more broth to the leftovers before putting them away. It was tasty enough that we happily ate it 3 nights in a row. Yum! Thanks!

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From: Malriah

On Jun 24, 2003

OUTSTANDING! Risotto is a bit labor intensive but this recipe is well worth the work. The rosemary adds a hint of flavor and the parmesan is the perfect accompaniment. I did have to cook mine a little longer for the puree to absorb but other than that everything was perfect. I will definately make this over and over!!

5 people found this review helpful

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From: tampacountess

On Jun 30, 2003

Fixed this yesterday, and all I can say is wonderful, superb, tasty, etc. etc. DH and I loved it, and since it's just the two of us we have some leftovers. I followed the recipe exactly, and although it does take a little time, there is nothing difficult about it. I will definitely fix this again. Thanks for a great treat.

3 people found this review helpful

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