Makes 6 servings.



  1. Wash asparagus and cut off tough stalk ends.
  2. Boil in large saucepan in salted water 3 minutes.
  3. Drain, reserving cooking liquid; cut off asparagus tips. Set aside.
  4. Cook Onion and garlic in oil in large skillet over medium-high heat.
  5. Add rice; stir 2 to 3 minutes.
  6. Stir in 1 cup reserved asparagus liquid.
  7. Cook, uncovered, stirring frequently, until liquid is absorbed.
  8. Continue stirring and adding remaining asparagus liquid and enough water to bring total amount of liquid added to 5 cups, allowing each to be absorbed before adding another. rice should be tender and mixture should have a creamy consistency. It will take approximately 25 to 30 minutes.
  9. Stir in asparagus, parsley, Cheese and salt, if desired.

Asparagus Risotto Videos Edit

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