Creamy Asparagus Risotto is decadent, rich, the ultimate comfort food.
My husband and I love to go to a local Italian restaurant that serves the best mushroom risotto. They only put it on their winter menu and we can’t wait to rush over there when we know it’s on the menu.
Perfecting risotto has been on my cooking to-do list for a very long time and I’m excited to say that this is it. I can now cross it off my list of things to learn and now I can make it whenever we have a craving for it.
It sounds complicated to make risotto, but it’s not. It’s a bit time consuming, but really easy. I like to save a dish like this for weekends or special nights because it does take about an hour to make and because it’s so rich and decadent. Definitely not a “healthy” dish, but completely worth the indulgence.
Making the perfect risotto requires these three things:
- Mise en place – Get out all the ingredients and measure them and have them at the ready on the counter.
- Constant stirring. Risotto needs a lot of stirring. A lot.of.stirring. When you think you can’t stir anymore, keep stirring.
- Patience. Risotto takes time. Don’t rush the process or you will have terrible risotto.
The next time you want to make something special, make this. I promise everyone will love it.
- 2 tbsp. olive oil
- ½ cup yellow onion, diced
- 4 cloves garlic, minced
- 1 cup Arborio Rice
- ½ cup dry White Wine
- 2½ cups chicken broth
- ½ cup Parmesan cheese, grated
- ⅓ cup Mascarpone cheese
- 1 bunch of Asparagas, cut into 2-inch pieces, blanched and cooled
- Salt and pepper
- Blanch asparagus in boiling water for 2 minutes and then drain and rinse under cold water. Set aside.
- Heat oil in a large pot over medium heat. Add the onions and cook until translucent.
- Add the garlic and saute for a few seconds.
- Add in the Arborio rice and stir until all the rice is coated in the oil. Allow to roast for 30 seconds.
- Add in the white wine and stir until all the liquid is absorbed.
- Start adding in the chicken broth, ½ cup at a time. Do not add in anymore broth until the previous amount has been absorbed. This will take a lot of stirring, but it's worth it. Keep adding in the broth until it's all gone.
- Turn off the heat and stir in the parmesan and mascarpone cheeses. Fold in the asparagus and add a bit of salt and pepper.
- Serve immediately.