A simple and creamy asparagus risotto that only takes a few key ingredients to make. It makes the perfect weekend or date night dinner for novices and seasoned cooks alike.
I love risotto, but it one dish that I would only eat at a very good restaurant. It is amazing when done well, but basically inedible when something goes wrong. For the longest time I thought risotto was one of those dishes that I could never make at home. Then I was put in a position where I had to make my own about a year ago when I received a risotto as the only vegetarian option from a meal subscription service I occasionally use. I was so nervous I held it off until I couldn’t anymore. I read through the instructions about 20 times and watched a few videos of people making risotto online.
As it turns out, making risotto isn’t as hard as you may think, which really makes me question the restaurants that get it oh so very wrong. Sure, there is some skill in making sure you get the pan just hot enough without making it too hot, but that’s not terribly difficult. More than anything though, it just takes a bit of patience and following directions well. I like to think this is a great dish for a novice cook to make to start good habits of doing mise en place (prep), reading through directions, and following them through while also using your senses.
This creamy and cheesy asparagus risotto from the amazing new cookbook, Five Ways to Cook Asparagus, is the perfect beginner risotto that is also appealing for an expert home cook. The ingredient list is relatively short and the process is straight forward. It’s a wonderful use of seasonal vegetables and would go perfect with the thin, young asparagus you see in the beginning of the season, but is just as delicious with asparagus from later in the season.
If you don’t have any white wine available, you can replace it with more vegetable stock. You can also experiment with different in-season vegetables. I sometimes like to add zucchini or yellow squash. I love to pair this asparagus risotto with grilled chicken or salmon and roasted vegetables. If you are using wine in the risotto, I recommend drinking the same wine with dinner to tie it all together.
You can find more amazing asparagus recipes as well as other incredible ingredient focused recipes in Five Ways to Cook Asparagus. It’s one of my favorite new cookbooks with amazing seasonal recipes and tips for cooking with seasonal ingredients.
Loved the asparagus risotto and looking for more dinner inspiration?
I received a copy of Five Ways to Cook Asparagus for free to review, all thoughts and opinions are my own!