Best 15 Creamy Parmesan Risotto With Asparagus Recipes

SUPER CREAMY PARMESAN RISOTTO WITH ASPARAGUS (NO-STIR METHOD)

Steps:

• Start with the butter in a shallow pan or sautee pan over medium heat.
• Once the butter is bubbling add in the garlic and shallots. Close with a lid and allow to sweat for 5 minutes ensuring you do not get any color on them.
• Turn heat up and add in rice grains. Toast for ONLY 1 MINUTE.
• Add in white wine and reduce about 2 minutes. Make sure to scrape the bottom of the pan (this is called deglazing) this lifts up all the flavor!
• Pour in all of the chicken broth into the pan EXCEPT ONE CUP. Reserve that one cup for later. Give everything a good stir and increase the heat to high until everything is bubbling and simmering away. Stir rice once more reduce heat to the lowest it can go and cover.
• Continue cooking without peeking for 10 minutes.
• Remove the lid and stir once. Replace the lid and continue cooking until the rice is al dente, about 10 more minutes.
• Remove the lid, add the final cup of broth and the asparagus. Stir ensuring that the risotto gets nice and creamy. This will be just enough time for the asparagus to be perfectly cooked.
• Turn of the heat, add in heavy whipping cream, lemon zest, Parmesan and chives. Stir and SERVE IMMEDIATELY.

CREAMY PARMESAN RISOTTO WITH ASPARAGUS

Steps:

• Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
• Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
• Add the rice; stir to coat completely. Cover and cook 2 minutes.
• Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
• Add the water or stock; stir.
• Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
• Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
• When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
• Stir the steamed asparagus into the risotto.

ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN

Steps:

• Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
• To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
• Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

RISOTTO WITH ASPARAGUS

Steps:

• Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
• In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
• Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
• Stir in the cheese, correct seasoning, sprinkle with chives and serve.

ASPARAGUS RISOTTO

Steps:

• In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
• When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
• Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.

CREAMY ASPARAGUS RISOTTO

Steps:

• 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander.
• and rinse in cold water; drain well.
• 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
• 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
• 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
• 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.
• Serves 8.
• This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.

ASPARAGUS RISOTTO

Steps:

• Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside.
• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.

CREAMY PARMESAN RISOTTO

Steps:

• Heat chicken stock in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
• Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

PARMESAN RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

ROASTED ASPARAGUS RISOTTO

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

ASPARAGUS RISOTTO

Steps:

• Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

CREAMY ORZO WITH ASPARAGUS & PARMESAN RECIPE - (4.4/5)

Steps:

• Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). Once the orzo and asaparagus are cooked and tender, drain and return to the pot. Quickly add the parmesan cheese and butter. Stir thoroughly, allowing both the cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to stir and add cream until you reach your desired consistency. Season with salt and pepper. Voila! You have a delicious side dish! Serve immediately.