Asparagus Risotto with Pecorino Romano
Asparagus risotto with pecorino romano is the perfect side dish to go with any main course.
Servings: 6
Ingredients
- 4 cups asparagus ends trimmed, cut into 1 inch pieces, divided
- 4 cups chicken stock divided
- 1 tablespoon butter
- 1 large yellow onion finely chopped, approximately 2 cups
- 2 cloves garlic minced
- 2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 4 ounces pecorino romano cheese microplaned or grated fine
- 1/2 cup heavy whipping cream
- 1 teaspoon kosher salt to taste
- 1/2 teaspoon freshly ground pepper to taste
Instructions
- 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.
Nutrition
Calories: 498kcal | Carbohydrates: 66g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 484mg | Potassium: 471mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1104IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 5mg