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Sunday Suppers with Lunchbox Love–Asparagus Risotto

When people hear the word 'risotto' they often imagine standing at the stove for hours, stirring the pot. It's actually a lot easier than you think and the result is a delicious and comforting dinner. This recipe, from the New York Times, is perfect for Spring, using in-season, fresh  asparagus but can easily be changed to use a different vegetable.

Asparagus Risotto

(image courtesy of First Look Then Cook)


1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved

4 to 6 cups chicken or vegetable stock

2 tablespoons extra virgin olive oil

3 tablespoons butter

1/3 medium red onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

Salt to taste

1/2 cup grated Parmesan cheese.


  1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.
  2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.
  3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.
  4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

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