Nutrition Asparagus risotto

Asparagus risotto


Today’s “What’s Cookin’, iRunNation?” recipe came from iRun fan Christine. She reported that she had tried this recipe twice and found it to be delicious. Wonderful news as asparagus is coming in to season soon.

Asparagus Risotto

Printed from Asparagus Recipes at


1 pound asparagus, thick ends removed, spears chopped

¼ cup unsalted butter

1 shallot, finely chopped

¼ cup rice

1 cup dry white wine

¼ cup grated Parmesan cheese

Salt and black pepper, to taste


1. Bring a large pot of water to a boil. Add asparagus and cook until slightly softened, 3 to 4 minutes. Reserve 2 cups cooking water and set aside. Drain asparagus and rinse under cold water. Set aside.

2. Melt butter in a medium saucepan over medium heat. Add shallot and cook until softened but not browned, 3 to 5 minutes, stirring. Add rice and cook 3 minutes, stirring.

3. Add wine, bring to a boil over high, then reduce to a simmer. Cook until liquid is almost evaporated, stirring to prevent burning, 6 to 8 minutes.

4. Add reserved cooking water ¼ cup at a time to saucepan, allowing each batch of liquid to be cooked out before adding the next ¼ cup. Continue until the total 2 cups of cooking liquid has been used, stirring almost constantly. The process should take 15 to 20 minutes.

5. Add reserved asparagus and cheese to saucepan; stir to incorporate and warm through. Season with salt and pepper and serve immediately.

**Don’t like asparagus? Think I’m featuring too many risotto recipes? Well, quit complaining and send in your favourite recipe and we’ll feature it here on What’s Cookin’, iRunNation? A blog by the people, for the people.**