The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.

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  • In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.

  • Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

Tips

Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.

Use 2 cups fresh peas, or frozen peas (thawed), in place of asparagus.

Add 1/2 cup diced ham or prosciutto along with the cheese, lemon and herb.

Recipe may be halved; use a 4-quart saucepan.

Nutrition Facts

339 calories; protein 7.4g 15% DV; carbohydrates 53.5g 17% DV; fat 8g 12% DV; cholesterol 13.1mg 4% DV; sodium 749.4mg 30% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2015
I added a 1/2 teaspoon of salt and 4 or 5 mushrooms. It was delicious Read More
(1)

Most helpful critical review

Rating: 2 stars
04/13/2015
I found it lacking in flavor other than lemon Read More
(2)
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/13/2015
I found it lacking in flavor other than lemon Read More
(2)
Rating: 5 stars
06/14/2015
I added a 1/2 teaspoon of salt and 4 or 5 mushrooms. It was delicious Read More
(1)
Rating: 5 stars
07/20/2014
The easiest risotto I've ever made. And very tasty. I usually use recipes as a starting point though In this one I substituted a cheap but drinkable Sauvignon Blanc for the cooking wine and shallots for the onion. But it looks like you can't lose with this one! Read More
(1)
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Rating: 3 stars
07/01/2013
Good flavor but cooking time was a little off I had to extend the time because my rice was "crunchy" after the given cooking time. Read More
(1)
Rating: 5 stars
01/03/2019
I added cubed cooked chicken to make it a main dish. Read More
Rating: 4 stars
07/13/2015
Next time I make this I will cut the vinegar to 1/2 cup and add1/2 more broth. It was easy and done in the allotted time. Read More
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Rating: 3 stars
05/07/2019
It was quick and easy but pretty bland. I wouldn't make it again. Read More
Rating: 4 stars
07/23/2019
Good recipe as written but I agree with other comments about it being bland. I made it as written except I left out the lemon rind because I didn t have any on hand. Next time I will increase the wine and probably add some mushrooms. I served over some cooked chicken and it made a pretty good one dish meal. Read More
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