Risotto with Asparagus


This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. --Stephanie Marchese

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
12 servings


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.