| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 bunches thick asparagus (about 2 pounds)
- 1 sprig fresh thyme or lemon thyme
- 4 tablespoons unsalted butter
- 1 large shallot, diced
- 2 cups arborio rice
- Kosher salt
- 1/3 cup dry white wine
- 2 teaspoons grated lemon zest
- Freshly ground pepper
- 1/3 cup grated parmesan cheese
- 2 teaspoons fresh lemon juice
- 1 head Bibb lettuce, cut into strips
- 8 ounces robiola or taleggio cheese, thinly sliced
- Extra-virgin olive oil, for drizzling
Instructions
- Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
- Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
- Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
- Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 550 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 53 mg |
| Sodium | 780 mg |
Reviews
Honestly, don’t bother.
Really good!
My family loves this recipe! I’ve made it a couple times, perfect every time!
I love this recipe. It pairs well with seafood! I like to make it without the cheese to accentuate the lemony flavor.
did not like this at all!
and, it takes forever to make, as one might expect with risotto. the times that FN gives are way off!
and, it takes forever to make, as one might expect with risotto. the times that FN gives are way off!
Light and tasty! Very filling but not hardy the way I prefer risotto. Will make again but it won’t be at the top of my recipe list.
This was inedible for both my husband (who eats most anything) and myself. It was bland and had a slightly off-putting aftertaste.
I rarely cook. However, for my wife for Mother’s day,I tried this recipe. Had to substitute a few things, so didn’t turn out just like the real one. But my wife “loved it” it tasted great. I went out later and bought all of the ingrediants. I am looking forward to trying it again.
Using the Asparagus stalks to make the broth was a unique touch – this was my best risotto ever !
This recipe is easy to make and the flavors are wonderful together. We made it for Easter dinner and it went over very well.