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Asparagus Risotto

Back in the time period B.C. (before children), we actually used to do things like go out to dinner. I think it was at the Hyatt that I first had asparagus risotto. It was good, so I decided to try it at home and it is definitely a keeper. In honor of spring (and hopefully, local asparagus soon) and cheap asparagus at the grocery store, we decided to make this.

This recipe is adapted from Michael Chiarello’s recipe.

Asparagus Risotto

4 cups of chicken stock or broth (I used vegetable stock)
1 large bunch of asparagus
2-3 tablespoons of extra virgin olive oil
2 cups sliced shiitake mushrooms
salt and fresh ground pepper
1 cup shallots
2-3 cloves of garlic
1 cup arborio rice
1/2 cup dry white wine
1 1/2 teaspoons fresh thyme
1 tablespoon butter
1/4 cup grated fontina cheese
3/4 cup grated parmesan cheese
1 1/2 teaspoons lemon zest

Pour stock into saucepan and bring to a boil. Break of ends of asparagus and put in with stock, turn heat down, and simmer for 7 minutes. Remove and discard ends. Slice asparagus on a diagonal about 1/4 inch long. Set aside.

Heat olive oil in pan on medium high. Once oil is hot add mushrooms and don’t stir for one minute until they have started to brown. Sprinkle with salt and pepper and saute for about 5 minutes. Remove from pan and set aside.

Lower heat to medium and add shallots. Saute for 2 minutes, then add garlic and saute one minute. Add the rice and stir until pearly white or about two minutes.

Add the wine and cook until most of the liquid is absorbed. Add 1/2 cup of stock and stir until almost dry. Season lightly with salt and pepper. Keep adding stock 1/2 cup at a time and stir and cook until liquid is mostly absorbed until rice is three fourth cooked (about 15 minutes). Stir in thyme, mushrooms, and asparagus and cook an additional 4 minutes.

Remove from heat and add butter, fontina, parmesan, and lemon zest. Taste and season with more salt and pepper if necessary.

Asparagus Risotto

"It's not like after the risotto."

Greg’s Comments:  Hey, we’ve been out to dinner since we’ve had the kids. Once or twice. Okay, so we need to get the grandparents to watch the munchkins one night so we can go out.  Did you say in honor of offspring? Oh, oh, in honor of Spring. Yes, I love Spring and fresh produce and veggies certainly add to the season.

Hey, remember that Seinfeld episode where George’s girlfriend tell’s him, “Well, it’s not like after the Risotto.”?

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  • Laura
    April 18, 2010 at 12:57 pm

    This looks amazing! I can’t wait to try it. I’m trying (trying being the key word) to get Aaron to eat healthier. He is a picker eater but he may like this. Keep posting, everything looks yummy!!

  • Camille Wood
    June 19, 2011 at 2:29 pm

    It’s Father’s Day…what to make for the Dad of Honor?? I know…Missy’s Asparagus Risotto!! Dana loves to make this dish with his girl Missy/Melissa when they get together. Since we are so far away, girl #2, Madi, will try the art of the STIR tonight.

    Happy Father’s Day to Greg! Hope you get a little R&R.
    Camille