Description
Creamy Arborio rice is slow-cooked with fresh asparagus, fragrant shallots, dry white wine, and a generous finish of real Parmesan. This classic northern Italian dish feels special enough for a dinner party but is completely achievable on any weeknight.
Ingredients
- 1½ cups Arborio rice (do not rinse)
- 1 lb fresh asparagus, woody ends trimmed
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine
- 5 cups vegetable broth, kept warm
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
1. Slice asparagus stalks into thin rounds and keep tips whole. Heat 1 tablespoon olive oil in a skillet over medium heat. Add asparagus with salt and pepper, sauté 5 minutes until just tender. Set aside.
2. Keep vegetable broth warm in a small saucepan over low heat throughout cooking.
3. Heat remaining 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add shallots and cook 3 minutes until softened. Add garlic and cook 1 minute more.
4. Add Arborio rice and stir 2 minutes to toast. Pour in white wine and stir until fully absorbed, about 1 minute.
5. Add warm broth one ladle at a time, stirring frequently, adding more only when each addition is absorbed. Continue 18 to 20 minutes until rice is al dente and creamy.
6. Remove from heat. Stir in butter and Parmesan until glossy. Fold in asparagus. Taste, adjust seasoning, and serve immediately.
Notes
Never wash Arborio rice before cooking – the starch is what creates the creamy texture.
Always keep your broth warm – cold broth shocks the rice and disrupts even cooking.
Add Parmesan off the heat to ensure a smooth, silky finish without graininess.
Leftover risotto makes incredible arancini (fried rice balls) the next day.
Substitute asparagus with spring peas, baby spinach, or a mix of both.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian