Main
Recipes
Cuisine
Italian
Risotto with Asparagus (Food Network Kitchens) Recipe

Risotto with Asparagus (Food Network Kitchens) Recipe

Posted by

Rate It!

Risotto with Asparagus (Food Network Kitchens)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 bunches thick asparagus (about 2 lb)
1 sprig fresh thyme
4 tbsp unsalted butter
1 large shallot, diced
2 cups arborio rice
kosher salt
1/3 cup dry white wine
2 tsp grated lemon zest
freshly ground pepper
1/3 cup grated parmesan cheese
2 tsp fresh lemon juice
1 head bibb lettuce , cut into strips
8 oz robiola or taleggio cheese, thinly sliced
extra-virgin olive oil, for drizzling

Directions:

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.
Photograph by Roland Bello

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	560.09 Kcal (2345 kJ)
Calories from fat	192.53 Kcal
		% Daily Value*
Total Fat	21.39g	33%
Cholesterol	51.65mg	17%
Sodium	269.11mg	11%
Potassium	411.9mg	9%
Total Carbs	66.73g	22%
Sugars	5.27g	21%
Dietary Fiber	4.57g	18%
Protein	17.79g	36%
Vitamin C	11.8mg	20%
Vitamin A	0.1mg	3%
Iron	3.3mg	19%
Calcium	223.9mg	22%

Amount Per 100 g
Calories	172.17 Kcal (721 kJ)
Calories from fat	59.18 Kcal
		% Daily Value*
Total Fat	6.58g	33%
Cholesterol	15.88mg	17%
Sodium	82.72mg	11%
Potassium	126.62mg	9%
Total Carbs	20.51g	22%
Sugars	1.62g	21%
Dietary Fiber	1.41g	18%
Protein	5.47g	36%
Vitamin C	3.6mg	20%
Iron	1mg	19%
Calcium	68.8mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Rice With Caramelized Shallots from Melissa D'arabian

Butter, Shallot, finely sliced (i would use two (or more) and 5 more..
Chanterelles With Cream Atop Goat Cheese Crostinis

Chanterelle mushroom, cleaned, Olive oil, Butter and 11 more..
Strozzapreti with Favas, Peas, and Prosciutto

Uncooked strozzapreti or other short , twisty pasta and 12 more..
Pulled-Pork Macaroni and Cheese

Smoked pork shoulder and 16 more..
Chicken –Tomato and Sweet Corn Pockets #RSC

Phyllo dough, thawed, Butter, melted, Shallot, diced and 10 more..
Pan-Seared Steak with Mushrooms

Beef tenderloin steaks, trimmed (1 inch thick ), Salt and 11 more..
Risotto With Asparagus

Asparagus, Vegetable broth, Extra-virgin olive oil, Butter and 5 more..