Asparagus Risotto plus a risotto primer

I was checking my recipes for a simple Asparagus Risotto the other day….

And couldn’t find it.

With all of the risotto recipes I’ve posted on this blog, I’ve never posted one for Asparagus Risotto.

I’ve posted other risottos with asparagus but never the basic.

The others follow, but here’s the one to make with the first, fresh asparagus of the season.

The recipe, Asparagus Risotto, has been updated, nutrition information added, and re-posted here: Asparagus Risotto.
A few tips about making risotto:

It’s easy.

It doesn’t require constant stirring but do stir often and a bit vigorously.

You do not need to add butter or other fats at the end to make it creamy. The right type of rice (see above) does that.

To keep it creamy, don’t cook it until it’s dry.  It should have visible liquid when you remove it from the heat. It will continue to absorb liquid.  By the time you you get it to the table it will be perfect…. And the leftovers (if any) will be quite stiff.

Finally, risotto is a great way to use up small bits of leftovers..

Find more Risotto Recipes here

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8 thoughts on “Asparagus Risotto plus a risotto primer”

  1. This is great, it looks delicious! I love risotto and asparagus so have to try this, now that I know what kind of rice to buy. Thanks for the recipe!

  2. Zoomie, love spring; love asparagus.
    Pam, you’re welcome – hope you love it.
    Kate, thanks – for both….
    Ina, great minds think alike!
    Sommer, best thing about spring!

  3. The meal looks very meaty with great broths, making it really appetizing for people in different age groups. Thanks also for the tips in making a better risotto.

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