Classic asparagus risotto that is ready in less than 30 minutes. This fancy vegetarian risotto with green asparagus is creamy, bright and fresh – plus easy to veganize.
1cup190 g risotto rice (e.g. arborio or carnaroli rice)
¾cup180 ml dry white wine (see note for non-alcoholic)
1tablespoonbutter(use olive oil for vegan)
½cup(45 g) freshly grated parmesan cheese, plus more for serving (omit for vegan)
For serving (optional): grated organic lemon zest, freshly ground black pepper
Instructions
Wash asparagus. Trim tough ends. For thick asparagus spears: Peel the tough skins off the bottom half of the stalks using a vegetable peeler (no need to peel thin spears). Chop stalks into pieces, cutting the thicker ends shorter and leaving thin stalks and tips longer. Set the pieces cut from the upper halves aside, to separate from the thicker/tougher pieces that require longer cooking.
Heat the broth in a small saucepan until simmering. Meanwhile peel and finely chop onion.
In a medium-size saucepan, heat the oil on medium heat. Add the onion and cook for 1-2 minutes, until translucent. Add the rice and cook for 1 minute more, while stirring.
Add the white wine and allow the rice to fully absorb the wine, stirring often.
Once the wine is absorbed (you should see the bottom of the saucepan when stirring), add the hot broth to the rice – yes, all of it. Stir occasionally, no need to stir constantly. After 5 minutes of cooking, add the thicker asparagus pieces.
Cook for 10 more minutes until the rice is almost al dente.
While the risotto is cooking, add butter, a pinch of salt, and the remaining thin asparagus as well as the tips to a small pan and sautee for a few minutes (see tip for simple version).
When the rice is tender and the asparagus are just cooked through, the risotto is ready. Turn off the heat, and stir in the parmesan. The risotto should be soft and creamy. If you prefer it soupier, add more broth or hot water to get to the consistency you like.
Serve in bowls and top with sautéed asparagus tips. If desired, serve with lemon zest, black pepper, grated parmesan cheese, and a drizzle of olive oil.
Notes
Alcohol-free risotto: For a non-alcoholic version replace white wine with broth. A splash of lemon juice or a tablespoon white wine vinegar adds some acidity.Simple version: Instead of sautéing the asparagus tips in an extra pan, you can add them to the pot directly 1-2 minutes before the rice is tender.