Asparagus Risotto

Arborio rice cooked slowly with warm stock until it turns creamy, folded through with tender spring asparagus and finished with butter and Parmesan. It's a patient dish — twenty minutes of steady stirring — but a straightforward one, and the reward is a risotto that's rich without being heavy.

Risotto developed in northern Italy, where rice cultivation in the Po Valley made short-grain varieties like Arborio and Carnaroli a regional staple long before pasta was. The technique of toasting rice before adding liquid gradually, rather than boiling it in a fixed amount of water, coaxes starch out of the grain slowly and is what gives risotto its distinctive creaminess without any cream involved. Pairing it with asparagus is a seasonal match typical of Italian cooking, where a risotto's vegetable component tends to follow whatever is at its best in a given month.

For a lighter finish, swap half the remaining butter for a drizzle of good olive oil. Leftovers stiffen in the refrigerator as the rice cools; reheat gently in a pan with a splash of stock or water stirred in to loosen it back to a creamy texture.

Serve immediately with extra Parmesan and a glass of the same white wine used in the pan.

Asparagus Risotto

Prep: 15 minCook: 35 minTotal: 50 min Serves 6

Scale: 1x 1.5x 2x 3x

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Ingredients

• 6 cups low-sodium chicken or vegetable stock
• 1 lb asparagus, woody ends trimmed, tips and stalks separated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring the stock to a simmer in a saucepan, then reduce the heat to keep it warm while you cook the risotto.
2. Cut the tips from the asparagus and set them aside; slice the stalks into 1/2 inch pieces.
3. Preheat the 13" Frying Pan empty and dry over medium heat for a minute or two, then reduce the heat to medium-low before adding the olive oil and half of the butter.
4. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
5. Add the garlic, parsley, and sliced asparagus stalks, and cook for 2 minutes.
6. Add the rice and stir constantly for 2 to 3 minutes, until the edges turn translucent and the rice smells toasted.
7. Pour in the wine and stir until it is fully absorbed.
8. Add the warm stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next, about 18 to 20 minutes total.
9. Stir in the reserved asparagus tips during the last 5 minutes of cooking.
10. When the rice is creamy and just tender with a slight bite, remove the pan from the heat and stir in the remaining butter and the Parmesan.
11. Season with the salt and pepper, cover, and let the risotto rest for 2 minutes before serving.

Notes

• For a lighter finish, swap half the remaining butter for a drizzle of good olive oil. Leftovers stiffen in the refrigerator as the rice cools; reheat gently in a pan with a splash of stock or water stirred in to loosen it back to a creamy texture.

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