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Ingredients
- 1 pound fresh asparagus
- 6 cups low-sodium chicken broth or vegetable broth
- 3 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 0.5 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- 0.25 cup dry white wine (for beurre blanc)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 6 tablespoons cold butter, cut into cubes (for beurre blanc)
- Fresh parsley for garnish
Before you start
Equipment You'll Need
- Large heavy-bottomed pan or Dutch oven
- Medium saucepan
- Small saucepan
- Ladle
- Wooden spoon or spatula
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Grater or zester
Safety Tips & Important Notes
Follow these for best results and safety.
- Keep the broth warm throughout cooking so it doesn't cool down the rice when added.
- Stir the risotto frequently but not constantly. Every 30 seconds is sufficient.
- The risotto is done when it's creamy and the rice is tender with a slight firmness in the center.
- For the beurre blanc, make sure the butter is cold and add it slowly. If the sauce breaks, add a teaspoon of cold water and whisk vigorously.
- Don't let the beurre blanc boil after adding butter or it may separate.
- If you don't have wine, you can substitute with extra broth plus a squeeze of lemon juice.
Instructions
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Trim the woody ends from the asparagus and cut the spears into 1-inch pieces, keeping the tips separate.
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Pour the broth into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep it warm throughout cooking.
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Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat.
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Add the diced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
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Add the minced garlic and cook for 30 seconds until fragrant.
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Add the Arborio rice and stir constantly for 2 minutes until the edges of the grains become translucent.
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Pour in the 0.5 cup of white wine and stir until it is completely absorbed by the rice.
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Add one ladle of warm broth to the rice and stir frequently until the liquid is mostly absorbed.
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Continue adding broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process will take about 18 to 20 minutes.
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After 15 minutes of cooking, add the asparagus pieces (not the tips) to the risotto and continue the ladling process.
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Add the asparagus tips during the last 3 minutes of cooking.
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When the rice is creamy and tender but still has a slight bite, remove from heat and stir in the Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper to taste.
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For the beurre blanc, combine 0.25 cup white wine and lemon juice in a small saucepan over medium heat and simmer until reduced by half, about 3 to 4 minutes.
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Reduce heat to low and whisk in the cold butter cubes one at a time, waiting for each piece to melt before adding the next. The sauce should become thick and glossy.
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Remove the beurre blanc from heat and stir in the lemon zest. Season with a pinch of salt.
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Serve the risotto in bowls, drizzle with lemon beurre blanc, and garnish with fresh parsley.
Chef's notes
Risotto is best served immediately as it continues to thicken as it sits.
Leftover risotto can be refrigerated for up to 2 days. Reheat gently with a splash of broth.
You can make risotto cakes with leftovers by forming them into patties and pan-frying until crispy.
For a vegetarian version, use vegetable broth instead of chicken broth.
The beurre blanc can be made while the risotto is cooking to save time.
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