Asparagus Risotto
- 1 pound asparagus
- 3 Tbsp plus 1 teaspoon butter
- 1/2 cup chopped shallots
- 1 cup arborio rice
- 1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
- About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (1 pound)
- Shallots (1/2 cup)
- Canned Goods
Chicken stock (3 1/2 cups)
- Cooking & Baking
- Salt and pepper (1)
- Pasta & Grains
- Arborio rice (1 cup)
- Dairy
- Butter (3 1/3 Tbsp)
- Parmesan cheese (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on simplyrecipes.com
Social Stats
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Recipe Stats
Published March 2, 2008 (4 years ago).
41 people saved this recipe.
