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 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