Date Night Risotto Asparagus (Printer-friendly)
Delicate risotto with tender asparagus and Parmesan, ideal for a cozy, elegant dinner.
# What You’ll Need:
→ Vegetables
01 - 7 oz asparagus, trimmed and cut into 1-inch pieces
02 - 1 small shallot, finely chopped
03 - 1 clove garlic, minced
→ Rice
04 - 3/4 cup arborio rice
→ Liquids
05 - 3 1/4 cups vegetable broth, kept warm
06 - 1/4 cup dry white wine
→ Dairy
07 - 2 tbsp unsalted butter
08 - 1/2 cup freshly grated Parmesan cheese
→ Oils & Seasonings
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Zest of 1/2 lemon (optional), for garnish
# How to Make It:
01 - Bring a medium saucepan of salted water to a boil. Blanch the asparagus pieces for 2 minutes until bright green and just tender. Drain and immediately transfer to an ice bath. Set aside.
02 - In a large sauté pan, heat olive oil and half the butter over medium heat. Add shallot and cook for 2 minutes until translucent. Add garlic and cook for 30 seconds.
03 - Add the arborio rice, stirring to coat each grain, and toast for 1–2 minutes until slightly translucent at the edges.
04 - Pour in the white wine and cook, stirring, until almost fully absorbed.
05 - Add the warm vegetable broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18–20 minutes.
06 - Stir in the blanched asparagus during the last 5 minutes of cooking to heat through.
07 - Remove from heat, stir in the remaining butter and Parmesan cheese. Season with salt, pepper, and lemon zest if desired.
08 - Serve immediately, garnished with extra Parmesan and a sprinkle of lemon zest.
# Expert Tips:
01 -
- Restaurant quality elegance without leaving your kitchen or spending hours on cleanup
- The way the rice becomes impossibly creamy without any cream in the recipe still feels like magic every time
02 -
- Risotto continues to thicken as it sits so serve immediately once finished for the best texture
- Trust your instincts over the timethe rice is done when it is creamy but still has a slight bite in the center
03 -
- Room temperature ingredients incorporate better at the finishing stage so take your butter and cheese out while the rice cooks
- A splash of pasta water can rescue a too thick risotto at the very end if needed