Ingredients
Units
Scale
- 1 1/2 pounds asparagus
- 5 cups (about) mushroom or vegetable broth
- 1 tsp kosher salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 cup freshly grated parmigiano cheese (more for serving)
Instructions
- Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Boil water in a small pot and add asparagus. Let cook for 5 minutes until fork tender and still bright green in color. Drain asparagus, season with salt, and set aside in a covered bowl.
- In a medium pot simmer mushroom or vegetable stock on medium/ low heat
- In the large pot, heat the oil over moderately low heat. Add the shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook 1 more minute. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the wine and salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed.
- Continue cooking the rice and stirring gently, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook the rice in this way until tender, 20 to 25 minutes in all. The broth that hasn’t absorbed will thicken by the starch from the rice. You may not need to use all the liquid, or you may need more broth. You want to end with a creamy mixture.
- Take off heat and add the butter and parmigiano. Stir until combined.
- Gently stir in the cooke asparagus. Serve hot and add extra parmigiano.
Notes
See tips in post notes.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Savory
- Method: Italian
- Cuisine: Italian