• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Asparagus Risotto

June 8, 2014 by Mary 48 Comments

 

With spring finally here and beautiful asparagus plentiful, I always want to make this dish: Asparagus Risotto. Years ago I never liked risotto, I actually never wanted to try it. Soupy rice? No way. My mother used to make this Polish meal of a hot soup made with milk and rice (gag – I hated it), potato pancakes and applesauce. Oh I thought it was AWFUL!!! My father loved it and even one of my brothers, David, asked for the rice soup once for his birthday. Fortunately I had left town by then. So this is why I never ordered risotto in a restaurant, thinking it was too close to that soup. But no, not at all.

And then there are the asparagus stories in my family. My father loved, loved, LOVED asparagus. And in those days when I was young, it was really only available in the spring and early summer. But it was still relatively expensive and we were a family of eight with six kids. So my father would buy two to three bunches, and actually count the spears and divide by eight as to how many spears each person got. This ran between five and eight, depending on how expensive they were. We would always tease him as he counted, while lovingly serving them to each of us. He liked asparagus so much, he even liked the canned white stuff (gag).

My father never cooked much, but he always made the asparagus. He would take each spear, hold it at each end and bend it until it broke at the point of tenderness, all the while, explaining to me what he was doing. Breaking at the point of tenderness was so important to him. After washing, he would then pile them all up with the ends together forming a flat bottom, and tie up the bundle with white kitchen string.

Using the double boiler, he would fill the bottom pan with about an inch and a half of water and stand the bundle of asparagus upright in it and then take the top pan and turn it upside down, covering the top portion and tips. He would then steam them for about 8 – 10 minutes, testing the tenderness of the stems with a fork. When they were done, he would carefully lift out the whole bundle and place it in one of my mom’s square Pyrex pans, cut loose and remove the white string, and proceed to put probably too many pats of butter on top. He would move those pats around, making sure all spears were covered, from stem to tip, and then count to serve. This is how I grew up on asparagus!

But back to risotto, this recipe is based on combination of Mario Batali’s and Mark Bittman’s recipes and was first printed in The New York Times back in 2007. I have changed it a bit. It is a family favorite in our household, the kind of dish you can just sink right into – real comfort food – with the spring accent of asparagus. You can even throw in some peeled raw shrimp at the end, (stir until done) to dress it up even more if you’d like. Serve as a first course or with your meal as shown here with broiled lamb chops. I hope you like this. Maybe it will become a family favorite in your house too!Asparagus risotto with lamb chops.

Asparagus Risotto – Adapted from Mario Batali and Mark Bittman – serves 4 as a main course or 8 as a side

1+ lbs. asparagus, no less than ¼” thick, snapped at the point of tenderness, washed and cut into one-inch-long pieces, tips reserved
5 to 6 cups chicken or vegetable stock, preferably homemade
2 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 medium red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt to taste
1/2 cup, heaping, grated Parmesan cheese.

Bring a small pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Drain. Put cooked asparagus in a food processor and add just enough water to allow machine to puree until smooth; set aside.

Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 3/4 cup or so at a time, stirring occasionally. Each time the stock has just about evaporated, add more. You need to stir no more than occasionally. For example, stir after each addition of liquid and then once or twice more before that liquid evaporates.

After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in the asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

 

Related

You might also like:

  • Quick & easy asparagus risotto.Quick & Easy Asparagus Risotto with Delta Blues Rice Grits
  • Roasted Cornish hens with sauerkraut and sliced roasted potatoesMother’s Day Dinner with Cornish Hens and Sauerkraut  
  • Sauteed zucchini with onions and radishes topped with feta cheese and oil-cured Moroccan olives.Sauteed Zucchini with Onions and Radishes, topped with Feta and Oil-cured Moroccan Olives
  • Dinner plate with Leg of Lamb, Nicoise tomatoes, haricot vert, and roasted potatoes.Leg of lamb and the best tomatoes
  • It could always be worse

Filed Under: First Course, Sides Tagged With: asparagus recipes, asparagus risotto, asparagus risotto recipe, Mario Batali, Mark Bittman, risotto recipes, The New York Times

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. apuginthekitchen says

    June 8, 2014 at 8:19 PM

    Your risotto looks absolutely perfect. Your photo’s are making me so hungry!
    apuginthekitchen recently posted…Chinese Spare Ribs For Fiesta Friday #19My Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:18 AM

      Thanks Suzanne – I bet you make a fantastic risotto!!

      Reply
  2. Barb Bamber says

    June 9, 2014 at 1:18 AM

    I’ve never heard of rice soup! Now rice pudding is a bit thicker, I hope you try that one if you love risotto! Your stories were hilarious, isn’t it funny how we remember and experienced food as kids? I love asparagus but am nowhere near as careful as your dad when cooking it! Such a pretty spring risotto, Mary!
    Barb Bamber recently posted…Kitchen Daily Canada has Launched!My Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:19 AM

      Thanks Barb. Yes, my father was a bit nuts about asparagus!

      Reply
  3. ela@GrayApron says

    June 9, 2014 at 1:28 AM

    Great risotto!

    ela h.

    Reply
    • Mary Frances says

      July 5, 2014 at 1:20 AM

      Thanks Ela! 🙂

      Reply
  4. Roger Stowell says

    June 9, 2014 at 1:37 AM

    Very nice risotto ….I just wish we had more green asparagus here.
    Roger Stowell recently posted…Not fooling with my cherry….My Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:21 AM

      Thanks Roger – I’m surprised you don’t. 🙁

      Reply
  5. Angie (@angiesrecipess) says

    June 9, 2014 at 7:43 AM

    One of the best spring risottos!
    Angie (@angiesrecipess) recently posted…Sprouted Chickpea Salad with Pesto Yoghurt SauceMy Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:22 AM

      I agree!! Thanks Angie!

      Reply
  6. Jane McClaren says

    June 9, 2014 at 7:48 AM

    Did you know that risotto is Georgio Armani’s favorite comfort food? And, forget the soupy, let’s call it creamy.
    Jane McClaren recently posted…Simple Curried SalmonMy Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:23 AM

      I didn’t know that Jane! And creamy it is!!

      Reply
  7. Jovina Coughlin says

    June 9, 2014 at 9:06 AM

    One of my favorite ways to prepare risotto. It is a dish, though, that I only make a few times a year because I am not a big fan of rice and risotto can be quite fattening. Asparagus is my choice of vegetable for when I do make it. Loved the story about your family.
    Jovina Coughlin recently posted…Italian Treasures – The Museums Of FlorenceMy Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:25 AM

      Thanks Jovina. And yes, I’m with you, I don’t prepare it often – just too rich – but delicious!!!

      Reply
  8. Allan McLeod says

    June 9, 2014 at 10:07 AM

    Mouth-watering delicious; I love asparagus risotto, and you make it sound and look extra appetizing.

    Reply
    • Mary Frances says

      July 5, 2014 at 1:25 AM

      Thanks Al! – you’re sweet!!

      Reply
  9. tinywhitecottage says

    June 9, 2014 at 10:21 AM

    Looks fantastic! I love risotto and haven’t made any for quite some time. I’ll have to pick up some asparagus and try your recipe. Love your dad’s asparagus recipe! 🙂
    tinywhitecottage recently posted…grilled chicken with za’atarMy Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:26 AM

      Thank you!!! Please give it a try and let me know how it works out for you!

      Reply
  10. Evelyne@cheapethniceatz.com says

    June 9, 2014 at 12:23 PM

    I have always adored asparagus. And it is so good in a delicious risotto like yours.
    Evelyne@cheapethniceatz.com recently posted…Kaffir Lime Ginger and Gin Ice CreamMy Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:32 AM

      You’ve got that right, Evelyne! Thanks!

      Reply
  11. Joan Jolly says

    June 9, 2014 at 1:07 PM

    Yummie Midge! I can just see your father in the kitchen “precisely” preparing the asparagus. 🙂 I make risotto in the winter months with fresh spinach. I love it and will try it with asparagus. Thank you for this recipe.

    Reply
    • Mary Frances says

      July 5, 2014 at 1:34 AM

      “Precisely” is the perfect word to describe him doing this. You remember – you are so right!

      Reply
  12. Tandy | Lavender and Lime says

    June 9, 2014 at 11:46 PM

    I love asparagus and we are fortunate to usually travel during it, extending the joy of eating them 🙂

    Reply
    • Mary Frances says

      July 5, 2014 at 1:39 AM

      That’s so NICE Tandy!!

      Reply
  13. Sheryl @Mama's Gotta Bake says

    June 10, 2014 at 3:44 PM

    For me, risotto is one of those decadent dishes that when made properly is so amazingly good. I love combining it with asparagus. I’ve never tried it, but it’s next on the list. Lovely!

    Reply
    • Mary Frances says

      July 5, 2014 at 1:41 AM

      Do give it a try Sheryl – I think you would LOVE it!!

      Reply
  14. Jeannette says

    June 10, 2014 at 3:59 PM

    I love (love, love!) this recipe! And the story about your father and the asparagus is just priceless! 🙂
    Jeannette recently posted…Roasted Butternut Squash with Brown Butter and ThymeMy Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:41 AM

      Thanks Jeannette!! You’re awesome!!

      Reply
  15. Bam's Kitchen says

    June 11, 2014 at 3:48 AM

    Great story Mary! We all have our funny childhood memories of food and this one was good for sharing. Love your creamy and delicious asparagus risotto. Take Care, BAM
    Bam’s Kitchen recently posted…Fruity Scallops on Grilled Cabbage CupsMy Profile

    Reply
    • Mary Frances says

      July 5, 2014 at 1:42 AM

      Thank you!!

      Reply
  16. Mila says

    June 12, 2014 at 10:27 AM

    This risotto is so springy! 😀 and looks appetizing!

    Reply
    • Mary Frances says

      July 5, 2014 at 1:43 AM

      Mila – it is definitely both!!

      Reply
  17. Liz says

    June 12, 2014 at 2:39 PM

    I’ve had an asparagus risotto recipe in my possession for about a decade…and your post has convinced me to dig it out! I need to compare it to yours and whip up a batch. My dad used to hunt for wild asparagus, but I never remember him finding enough to serve our family 🙂

    Reply
    • Mary Frances says

      July 9, 2014 at 6:07 PM

      Wow Liz – wild asparagus must taste amazing!! If you get a chance, I would love to know your recipe too!

      Reply
  18. Amira says

    June 12, 2014 at 3:28 PM

    Isn’t this amazing !! how our taste buds change as we grow up. I remember lots of food that I hated when I was younger and how I find them delicious!!! Your dish looks very appealing adding the asparagus makes it even better.
    Amira recently posted…Egyptian baked bechamel pata : A masterpieceMy Profile

    Reply
    • Mary Frances says

      July 9, 2014 at 6:08 PM

      It’s true – we change so much! Thanks Amira!!

      Reply
  19. Ansh says

    June 13, 2014 at 3:28 AM

    Love the texture on your Risotto. Beautifully Done! So comforting!
    Ansh recently posted…Quinoa Pasta with Spinach and Cheese – Ina FridaysMy Profile

    Reply
    • Mary Frances says

      July 9, 2014 at 6:09 PM

      Thanks Ansh!! 🙂

      Reply
  20. Hotly Spiced says

    June 13, 2014 at 6:04 PM

    I’m from a family of seven and we didn’t have asparagus often as it was considered a luxury ingredient and too expensive for our family table! I do love asparagus though and it seems to be more affordable these days. I can’t wait for spring when it’s back in season. I do love asparagus risotto and you have a great recipe here xx
    Hotly Spiced recently posted…Rick’s Diner, PalmwoodsMy Profile

    Reply
    • Mary Frances says

      July 9, 2014 at 6:11 PM

      Thanks Charlie!! This is a good one – try it when spring arrives!

      Reply
  21. Mimi says

    June 14, 2014 at 9:36 AM

    Hahaha! It is like soupy rice, isn’t it?!!! A beautiful recipe!
    Mimi recently posted…Berry BrambleMy Profile

    Reply
    • Mary Frances says

      July 9, 2014 at 6:11 PM

      Yes MImi!! 🙂 🙂 🙂

      Reply
  22. Maureen | Orgasmic Chef says

    June 17, 2014 at 12:10 AM

    I love asparagus but I’ve never used it or eaten it in risotto. I think this is a great idea!
    Maureen | Orgasmic Chef recently posted…The Ultimate Steak and Eggs BreakfastMy Profile

    Reply
    • Mary Frances says

      July 9, 2014 at 6:13 PM

      After eating this Maureen, I think plain risotto is just plain boring. The little crunch every once in a while is great!!

      Reply
  23. Mandy - The Complete Book says

    June 27, 2014 at 12:09 PM

    Oh, how I love asparagus and risotto. Sadly I will have to wait for a few months before we can get lovely fresh asparagus again.
    Have a lovely weekend.
    🙂 Mandy xo
    Mandy – The Complete Book recently posted…Quick Coconut Chicken CurryMy Profile

    Reply
    • Mary Frances says

      July 9, 2014 at 6:13 PM

      Thanks Mandy!! It’ll come soon!!

      Reply
  24. Marta @ Foodaciously says

    February 15, 2019 at 12:08 PM

    Hi Mary, thank you for sharing this great recipe! I love risotto and would it every day 😀 The asparagus give such a unique flavour and when I tried it at home I have also added some cherry tomatoes, delicious!

    Thank you!
    Marta @ Foodaciously recently posted…Mushroom Risotto with Jerusalem Artichoke and FetaMy Profile

    Reply
    • Mary says

      March 16, 2019 at 11:10 PM

      Hi Marta, so glad you liked it!! This is one of my favorite recipes and with spring coming, it’s perfect to make. Enjoy!!

      Reply

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions