Recipe courtesy of Yoann Conte
Creamy Asparagus Risotto
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 cups chicken or vegetable stock
  • 1 1/2 tablespoons butter, plus 1 tablespoon, melted
  • 2 shallots, minced
  • 1 3/4 cups Arborio rice
  • 1/2 cup white wine
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons Parmigiano-Reggiano
  • 8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections
  • 8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections 
  • Sea salt
  • Ice water, for chilling
  • 1/4 cup creme fraiche
  • 1 tablespoon lemon juice
  • Fresh melissa (lemon balm), for serving
  • Fresh hyssop, sage or mint, for serving
  • Bear's garlic, for serving

Directions

Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended. 

Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute. 

To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Creamy Gorgonzola and Portobello Mushroom Risotto

Recipe courtesy of Nadia G

Creamy Lobster Bisque

Recipe courtesy of Nadia G

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Creamy Tomato Soup

Recipe courtesy of Chuck Hughes

Creamy Quick Polenta

Recipe courtesy of Gabriele Corcos|Debi Mazar

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Creamy Corn Hush Puppies

Recipe courtesy of Nealey Dozier

Short Rib Ravioli and Creamy Mushroom Sauce

Recipe courtesy of Chuck Hughes

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats

8:30pm | 7:30c

Good Eats: Reloaded

9:30pm | 8:30c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats

12:30am | 11:30c

Good Eats: Reloaded

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here