Asparagus risotto with pecorino romano is the perfect side dish to go with any main course.
Course Side Dish
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Krissy Allori
4cupsof asparaguscut into 1 inch pieces, divided
1large finely chopped onionapproximately 2 cups
2cupsuncooked Arborio rice
1/2cupdry white wine*
4ouncespecorino romano cheesemicroplaned
1/2cupheavy whipping cream
1teaspoonkosher salt to taste
1/2teaspoonfreshly ground pepper to taste
In blender, combine 1 cup asparagus and 1 cup chicken stock, process until smooth. You want to do this to infuse that wonderful asparagus flavor into your risotto. I medium saucepan, combine with remaining 3 cups of stock and simmer over low heat.
In a medium sized heavy bottom stockpot or dutch oven, saute onion and garlic in butter over medium high heat until lightly brown, 5-6 minutes.
Add rice and stir for 1 minute. You want rice to get slightly browned.
Add wine and stir until liquid is absorbed, approximately 2 minutes.
Add 1/2 cup of asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, 1/2 cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
Turn off heat. Add remaining asparagus, 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.**
Top with microplaned pecorino romano cheese. Recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.
*2 buck chuck is what I always use for cooking ** I let mine sit for an hour while I picked the kids up from school and it made it oh so better.