Asparagus Risotto with Pecorino Romano

5 from 8 votes

Asparagus risotto with pecorino romano is the perfect side dish to go with any main course.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

4 cups fresh asparagus spears 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, can substitute with parmesan
1/2 cup heavy whipping cream
1 teaspoon kosher salt to taste
1/2 teaspoon freshly ground pepper to taste

In a blender, combine 1/4 of the 4 cups fresh asparagus spears (reserve the remaining 3/4 of the asparagus pieces for later) and the 4 cups chicken stock; process until smooth. This will infuse that wonderful asparagus flavor into your risotto. Pour the mixture into a medium saucepan simmer over low heat.
While the asparagus broth is kept warm, sauté the 1 large yellow onion and 2 cloves garlic in 1 tablespoon butter over medium high heat in a medium sized heavy bottom stockpot or Dutch oven, until lightly brown, 5-6 minutes.
Add the 2 cups uncooked Arborio rice and stir for 1 minute. You want the rice to get slightly browned.
Add the 1/2 cup dry white wine and stir until liquid is absorbed, approximately 2 minutes.
Add 1/2 cup of the asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add more stock mixture, 1/2 cup at a time, stirring until liquid is absorbed, until all the liquid has been added to rice. It should take approximately 30 minutes.
Turn off the heat. Add the remaining asparagus pieces, 4 ounces pecorino Romano cheese, 1/2 cup heavy whipping cream, and 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper to taste. Stir to combine and allow to rest.
Top with additional grated cheese, if desired.