Asparagus risotto

5 from 1 vote

Risotto is known for it's creamy texture and this recipe keeps to that tradition by pureeing the asparagus. This asparagus risotto recipe also has a more subtle flavor than if the spears were added in whole.

Servings: side dishes

Calories: 423kcal

Ingredients

ASPARAGUS PUREE

1 bunch asparagus about 1 lb.
¼ cup vegetable broth re
1 T lemon juice use zest for risotto
10 large basil leaves adjust to your liking

RISOTTO

4 cups broth vegetable or chicken
2 T olive oil
½ yellow onion or 1 shallot
2 cloves garlic
1 cup arborio rice
¼ cup white wine optional
1 T zest from 1 lemon
½ teaspoon salt
¼ teaspoon black or red pepper
½ cup asiago or parmesan cheese freshly shredded, not grated
4-6 ounces ham fully cooked

Instructions

Asparagus puree

Prepare the asparagus stalks: cut the dry ends off and discard. Cut the tips off and reserve (they are added to the risotto at the end). Take the remaining stalks and cut into 1-2 inch pieces (these will be pureed).
Heat 4 cups vegetable (or chicken) broth in a saucepan. This is used to blanch the asparagus AND THEN added to the risotto - do not discard!
Bring broth to a boil, then blanch for about 5 minutes. They should be tender, but still bright green. Remove the asparagus with a slotted spoon and place in a food processor.
In the food processor: add ¼ cup of the broth from the sauce pan, lemon juice, and basil leaves along with the blanched asparagus. Pulse until it forms a nice puree. Set aside.

Make the risotto

Cook onion & garlic: Chop the onion and garlic. Heat olive oil in a metal skillet on medium heat, then add onion and garlic. Cook until soft and fragrant, about 5 minutes. Watch the garlic so it doesn't burn.
Add arborio rice to the pan. Stir to coat it with the oil and "toast" it for 1-2 minutes.
Deglaze the pan with white wine (or broth if omitting the wine) and stir with a spatula to unstick anything stuck to the pan.
Cook risotto: Add 1 cup of broth, the lemon zest, salt and pepper to the pan, stirring occasionally. Let the risotto soak up the broth. As it starts to dry out, add another cup of broth.
Continue to add broth + asparagus tips & ham: Continue to add broth until the risotto is tender, but still chewy - and add the asparagus tips and ham with your last cup of broth so they can cook a little. (You might not use all of the broth).
Add asparagus puree and cheese: Add the asparagus puree to the pan, cook until some of the liquid is absorbed. Add the cheese and stir to melt it. The risotto should have it's typical creamy consistency at this point, and you are ready to serve it.

Notes

This serves 4 people as a side dish, or 2 people as a main course. Nutrition is calculated assuming all broth is used and 5 ounces of ham across 4 servings.

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Nutrition