asparagus risotto
Creamy lemon asparagus risotto is made with soft brown butter onions, white wine, a ton of parmesan, and tangy creme fraiche. Asparagus coins are mixed in until just cooked and so flavorful!
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Rice
- Method: Stirred
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups low-sodium chicken stock
- 6 tbsp cold butter, divided
- 1 small onion, finely diced
- 1 garlic clove, minced
- kosher salt
- freshly ground black pepper
- 1 1/2 cup risotto rice (arborio, carnaroli, vialone nano)
- 1 cup dry white wine
- 1 small bunch asparagus, ends snapped and discarded, stalks sliced into 1/4” thick coins
- Zest of 1 lemon
- 1 1/4 cup finely grated parmesan, plus more for serving
- 1/4 cup creme fraiche
Instructions
- Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
- Melt 4 tablespoons butter in a large pot over medium- low heat. Cook, stirring frequently, until butter begins to bubble then brown and smell nutty, about 5 minutes. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes. Add garlic and cook for about 30 seconds, then add 1/4 cup water. Continue to cook until water has evaporated and onion is very soft, about 5 more minutes.
- Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add wine and stir until liquid is fully absorbed and the rice is mostly dry.
- Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching. When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes. When the risotto is just about done, add a half-ladle full of stock and stir in asparagus. Cook until just crisp-tender, about 2 minutes.
- Remove from heat and stir in remaining 2 tablespoons cold butter, lemon zest and parmesan until combined. Adjust seasoning if needed, and stir in creme fraiche.
- Divide risotto into serving bowls and serve immediately, passing more parmesan.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 359
- Sugar: 2.6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6.6g
- Trans Fat: 0.8g
- Carbohydrates: 23g
- Fiber: 1.7g
- Protein: 13g
- Cholesterol: 61mg
Find it online: https://www.withspice.com/blog/asparagus-risotto/