Recipe: Perfect Asparagus Risotto

Asparagus Risotto. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps.

Cut off asparagus tips and reserve. Season to taste with salt and pepper. Quick to make, so satisfying and tasty to eat. You can have Asparagus Risotto using 22 ingredients and 9 steps. Here is how you cook that.

Ingredients of Asparagus Risotto

1. You need of Step 1.
2. It's 1 tbsp of olive oil.
3. You need of Step 2.
4. You need 1 cup of sliced fresh mushrooms.
5. It's 1/2 cup of chopped onion.
6. You need of Step 3.
7. You need 2 tsp of grated lemon peel.
8. Prepare 1 1/2 cup of arborio rice.
9. Prepare of Broth Mixture.
10. You need 1 1/2 cup of water.
11. It's 2 1/4 cup of condensed chicken broth.
12. You need 1/2 cup of white wine.
13. You need of Step 6.
14. You need 3 cup of fresh cut asparagus, 2 inch pieces.
15. Prepare of Step 8.
16. You need 1/3 cup of water.
17. You need of Step 9.
18. You need 1 tsp of salt.
19. You need 1 tsp of pepper.
20. You need 1/2 tsp of greek seasoning.
21. It's 1/2 tsp of garlic powder.
22. You need 1 tsp of basil leaves.

We've also included the I did my tests and the necessary research to make this asparagus risotto not only tasty, but also to. This asparagus risotto is perfect to prepare in the spring, or whenever you can get your hands on fresh asparagus. The best asparagus stalks are about a half-inch thick. This asparagus risotto recipe is made with fresh asparagus, onions, garlic, wine, broth, cream, parmesan cheese and truffle oil.

Asparagus Risotto step by step

1. Heat oil in large non-stick skillet or wok..
2. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated.
3. Stir in rice and lemon peel.
4. Combine chicken broth with first amount of water and wine. Add 1/2c. of mixture to rice mixture and stir until evaporated..
5. Add another 2 1/2c. of broth mixture, 1/2c. at a time..
6. Add asparagus.
7. Add remaining 1 1/4c. broth mixture in 2 additions. Cook, stirring constantly until liquid is absorbed and rice is tender and creamy. Ensure that the asparagus is tender. If it isn't continue stirring on heat until they are..
8. Add second amount of water.
9. Add the remaining ingredients; stir. Remove from heat. Serve immediately..

In South America we eat rice with almost every meal. Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only. Chef Theo Randall shows you how to make risotto with asparagus, using onion, celery and cream with stock Subscribe to Huffington Post UK Today. This is a rich-tasting, elegant dish! Bring a pot of water to a boil.