24 Reviews of Asparagus Risotto

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!!

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.

From: phosman646

On Jan 4, 2007

Very nice dish..perfect side dish for a romantic evening..also served it with poached salmon and rosemary potatoes..Thanks

From: ~Leslie~

On Sep 11, 2005

This was absolutely WONDERFUL!! I considered omitting the rosemary, as I am not a huge fan of it, but put it in anyway, and boy am I ever glad I did! It was just the right amount. I didn't have any white wine on hand, so just used a little extra chicken broth and it turned out great. I will be adding this to my permanent list of recipes, thanks for a winner!

From: Brandyberry

On May 4, 2007

This was my first attempt at risotto and if all risotto recipes taste this good, I will be making it often! I followed this recipe exactly and a few times I became apprehensive of whether or not I was doing it correctly. But it all came out perfect. I love the flavor wine gives to cooking - don't skip it if at all possible! My kids and dh gobbled this up. I cant wait to try it again! Thank you for a great recipe.

From: Elmotoo

On Aug 30, 2005

This was fabulous. I've made risotto plenty of times but I love the addition of rosemary & I love the asparagus puree - the resulting color is beautiful. The only 'problem' I had was I didn't stop adding broth early enough so when I added the puree, there was more liquid than I needed so it was a bit overdone. I think next time, I'll measure out the puree so I know what I'm working with. Or add it sooner then add more broth if necessary. But it was YUMMY so you get a 5!

From: NcMysteryShopper

On Sep 9, 2005

Totally spectacular! I love asparagus and this dish was such a complement for my favorite veggie!!! Nice and creamy - wonderful texture! I only had 3 1/2 cups of chicken broth so I had to use water as well and i dont think it hurt this recipe at all. Thank you for sharing this winner!!!!

From: SilverOpera

On Dec 12, 2006

This dish is awesome. I put the asparagus puree in a little earlier than the directions stated to make sure I didn't over-saturate the risotto, but otherwise, I followed the directions pretty strictly. I'm serving this tonight to my boyfriend with salmon and new potatoes. I was going to save it, but I couldnt - I'm eating a bowl for lunch right now. I did add some seasoning salt at the end as well. Thanks so much for posting...I will make this again and again!

From: Caithi Romeo

On Sep 30, 2004

yum! I served it with frsh asparagus on top and Veal Osso Buco #54107 - very yummy but... stay clear of too much salt Together its very salty but very yummy all the same - def a keeper

From: Alquimista

On May 20, 2005

Just because my recipe didn't have rosemary (an idea that I am stealing from the author) I will give you five stars... I disagree with the use of butter for this dish despite the fact that almost any cookbook has it and prefer to use olive oil alone. In fact, what is that whipping cream doing in the recipe? Get rid of it! Canned chicken stock is the last thing I would use for my risotto. I much rather sweat some onions or leftover vegetables from chopping in olive oil, herbs (lots of them... parsley, spinach, mint, oregano, etc.)... add two chicken breasts to cook for 3 minutes / side and then add water to make my own stock [With the added benefit that I can adjust the salt!] with my preferred seasonings. Once the stock is done I just use the chicken meat for another dish (e.g. Mulligatawny soup, my nasty chicken marinara sauce or...) I strain the chicken stock through a cheese cloth to remove the veggies and refrigerate it... It is just another staple I keep at my refrigerator...