Double Asparagus Risotto
Delight your taste buds with the creamy, indulgent flavors of Double Asparagus Risotto, a sophisticated dish that celebrates this springtime vegetable in two tantalizing forms. This recipe combines a velvety asparagus puree with tender, sautéed asparagus spears for a vibrant, double-layered infusion of flavor and texture. Arborio rice is cooked to perfection in a rich, white wine and stock base, then elevated with heavy cream and freshly grated Parmesan cheese. The result is a luxuriously creamy risotto that's as visually stunning as it is delicious. Perfect as a light main course or elegant side, this dish is finished with a sprinkle of fresh parsley or chives for a burst of freshness. Whether you're hosting a dinner party or simply treating yourself, this beautifully balanced asparagus risotto is sure to impress.
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Recipe Information
Ingredients
- 2 bunches asparagus spears (divided, 1 bunch for puree and 1 bunch for garnish)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 5 cups chicken or vegetable stock, warmed
- 0.25 cups heavy cream
- 0.5 cups Parmesan cheese, freshly grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons optional: fresh parsley or chives, chopped (for garnish)
Instructions
Trim and discard the woody ends of both bunches of asparagus. Cut one bunch into 1-inch pieces and set aside for the asparagus puree. Keep the second bunch whole or cut into 2-inch pieces, depending on your garnish preference.
Bring a pot of salted water to a boil. Blanch the cut asparagus from the first bunch for 2 minutes, or until bright green and slightly tender. Transfer to an ice bath to halt cooking and retain vibrant color, then drain thoroughly.
In a blender or food processor, puree the blanched asparagus with 2 tablespoons of water and 1 tablespoon of olive oil until smooth. Set aside.
In a large saucepan or deep skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Stir in the chopped onion and cook for 3-4 minutes, or until soft and translucent. Add the minced garlic and sauté for 1 more minute.
Add the arborio rice to the pan and toast for 2-3 minutes, stirring constantly, until the rice is lightly translucent around the edges.
Pour in the white wine and cook, stirring frequently, until the liquid is mostly absorbed.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring constantly and allowing the liquid to absorb before adding more. This process will take about 20-25 minutes. Taste the rice as you go—it should be tender but still have a slight bite when finished.
When the rice is nearly done, stir in the asparagus puree, heavy cream, and Parmesan cheese. Mix well to incorporate and heat through for another 2-3 minutes.
While the risotto finishes, quickly sauté or blanch the second bunch of asparagus (for garnish), seasoning lightly with salt and pepper.
Season the risotto with salt and black pepper to taste. Serve hot, topped with the garnished asparagus and optional parsley or chives for added freshness.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 8519 mg | 370% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 23.5 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1609 mg | 124% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
