Risotto is a creamy Italian rice dish, and this recipe uses asparagus to provide flavor and texture variety (not to mention added vitamins and minerals). Serve as an appetizer, or with salad and baguette or Italian bread to make a light meal. To learn how to make asparagus risotto that your family will love, just read through the steps in this guide.
Risotto is known for its creamy texture, but it actually does not contain any cream or milk. The texture comes from the starches in the rice, which come out with heat, liquid and stirring. These starches bind the rice grains together, and provide a consistency similar to heavy dairy cream. The Romano cheese used in this recipe enhances the creaminess and adds a bit of density as well as flavor.
Olive Garden Shrimp Asparagus Risotto Recipe
In this video, the executive chef of Olive Garden demonstrates how to make shrimp asparagus risotto, Italian style. His recipe is similar to the one on this page, but he uses olive oil instead of butter, a different kind of rice, and adds shrimp. He also cooks both the shrimp and asparagus in the broth/wine mixture, which you may do for the recipe below if you choose.
Step 1: Ingredients for Asparagus Risotto
- 2 cups arborio rice
- 6 cups vegetable stock
- 1 cup white wine, such as pino grigio
- 1 white onion, diced finely
- 2 cloves garlic, chopped finely
- 8 ounces cooked asparagus, chopped into 1 inch pieces
- 1/3 cup Romano cheese
- 3 tablespoons butter
- 1 teaspoon fresh, chopped parsley
- 1/4 teaspoon red chili flakes
- Salt and pepper to taste
Step 2: How to Cook Asparagus Risotto
- Pour vegetable stock and wine into a medium saucepan
- Cover and bring to a low simmer
- In another medium saucepan, melt butter over medium heat
- Add onions
- Cook until onions are transparent
- Add garlic, chili flakes and rice
- Cook for an additional 5 minutes or so, until rice begins to turn transparent
- Turn heat to low
- Pour enough stock/wine to cover rice mixture
- Stir continuously with wooden spoon until liquid is absorbed
- Repeat with more liquid until all has been used
- Add asparagus along with the last pouring of liquid
- Remove from heat once most liquid has been absorbed and you have achieved a creamy texture
- Add Romano cheese, salt and pepper
- Serve immediately
Step 3: Variations
There are many ingredients that may be added to your risotto. For variations, add one or more of the following at the same time as the asparagus:
- Sliced mushrooms
- Fresh, chopped spinach
- Chopped artichoke hearts
- Cooked shrimp (add at the end)
