Asparagus Risotto

May 28, 2011

Whenever anyone mentions the word risotto, the cook is instantly intimidated.  I am not sure how it came to be that such a dish could strike fear into the hearts of home cooks.  When making risotto, the cook needs patience.  You must stay close to the pot constantly stirring to release the starches from the rice.  If you need time to think, this is a great dish to make.  This is a good way to give a the last of the spring asparagus a savory send off.

Asparagus Risotto


2 14.5 oz cans vegetable broth

2 ½ cups water

1 tablespoon olive oil

1 cup minced onion

3 cloves garlic minced

1 ½ cups uncooked arborio rice or other short-grain rice

½ cup dry white wine

¼ teaspoon pepper

1 ½ pounds asparagus cut into 1-inch pieces)

¼ cup grated fresh parmesan cheese

¼ cup chopped fresh parsley

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice


For full recipe, click below

Asparagus Lemon Risotto

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Christie's picture

I am one of those intimidated home cooks! But I'm determined to give it a try. I love asparagus too, so this might be the perfect time to try it out. :) thanks for giving me the courage to attempt it.