Recipes Risotto with Asparagus 4.4 (107) 74 Reviews 5 Photos This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. --Stephanie Marchese By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 12 Yield: 12 servings Ingredients 1 pound asparagus, trimmed and cut into 2-inch pieces 7 ½ cups chicken broth ½ cup finely chopped onion ¼ cup olive oil 3 cups uncooked Arborio rice 1 cup dry white wine 1 tablespoon butter ¼ cup grated Parmesan cheese 1 pinch salt and pepper to taste Directions Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately. I Made It Print