BROWN BUTTER ASPARAGUS RISOTTO
Steps:
- Bring a wide pot of water to a boil over high heat. Heat the broth in a large saucepan over medium heat. Trim the asparagus by breaking off the tough ends (where they break naturally). Finely chop the onion to yield about 1 cup. Add the asparagus to the water and cook for about 3 minutes, until barely tender. Drain and cut crosswise into 2-inch pieces. Heat 4 tablespoons of the butter in a large saute pan over medium heat. It will bubble and turn golden brown, smelling nutty. Keep the butter moving in the pan so its solids don't burn. Add the onion and stir to coat; cook for 4 or 5 minutes until it is softened and on its way to translucent. Stir in the rice, then carefully pour in the wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Ladle 1/2 cup-increments of the hot broth into the pan, cooking and stirring each time until it is absorbed before adding the next. Use all the broth. The rice should be tender and creamy. Taste and season with salt if needed (keeping in mind that cheese will be added). Remove from the heat. Stir in the cheese and the remaining tablespoon of butter, until the latter is completely incorporated. Gently stir in the asparagus pieces, then season with pepper to taste. Divide among wide, shallow bowls. Serve warm.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Marry Liga
[email protected]I'm not a huge fan of asparagus, but I thought I would give this recipe a try. I was pleasantly surprised! The asparagus was cooked perfectly and the brown butter added a nice richness. The lemon zest and Parmesan cheese really brought the dish toget
Grace Glaser
[email protected]This recipe was easy to follow and the risotto turned out great! I used fresh asparagus from my garden and it was so flavorful. The lemon zest and Parmesan cheese added a nice touch. I will definitely be making this again.
OMG Bilal
[email protected]This risotto was a bit too rich for my taste, but my husband loved it. The asparagus was cooked perfectly and the brown butter added a nice flavor. I would recommend using less butter next time.
Minki Emmah
[email protected]Yum!
Sawera Naseer
[email protected]I made this risotto last night and it was a hit with my family! The asparagus was perfectly cooked and the brown butter added a lovely nutty flavor. The lemon zest really brightened up the dish and the Parmesan cheese added a nice richness. I will de
sir diamonds
[email protected]This risotto was absolutely delicious! The asparagus and brown butter added a rich and flavorful twist to the classic dish. I also loved the addition of lemon zest, which added a bright and citrusy note. Overall, this was a fantastic recipe that I wi