Healthy Asparagus Risotto With Pecorino Romano Recipe

A creamy blend of fresh asparagus and rich Pecorino Romano makes this risotto a must-try for anyone seeking hearty, comforting cuisine.

Asparagus Risotto With Pecorino Romano Recipe

. This dish combines the slight crunch of perfectly cooked asparagus with the unmistakable tang of Pecorino Romano, making it an exquisite side or a hearty main course. Whether paired with chicken or enjoyed on its own, this risotto promises to elevate your meal with its rich flavor profile and comforting warmth.

Ingredients

• 4 cups asparagus ends trimmed, cut into 1 inch pieces, divided
• 4 cups chicken stock divided
• 1 tablespoon butter
• 1 large yellow onion finely chopped, approximately 2 cups
• 2 cloves garlic minced
• 2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 4 ounces pecorino romano cheese microplaned or grated fine
• 1/2 cup heavy whipping cream
• 1 teaspoon kosher salt to taste
• 1/2 teaspoon freshly ground pepper to taste

INSTRUCTIONS

• In a blender, combine 1 cup of asparagus and 1 cup of chicken stock, and process until smooth. You want to do this to infuse that wonderful asparagus flavor into your risotto. In a medium saucepan, combine with the remaining 3 cups of stock, and simmer over low heat.
• In a medium-sized heavy-bottom stockpot or Dutch oven, saute onion and garlic in butter over medium-high heat until lightly brown, 5-6 minutes.
• Add rice and stir for 1 minute. You want rice to get slightly browned.
• Add wine and stir until liquid is absorbed, approximately 2 minutes.
• Add 1/2 cup of asparagus stock mixture and continue stirring until liquid is absorbed.
• Continue to add stock mixture, 1/2 cup at a time, stirring until liquid is absorbed until all liquid has been added to rice, approximately 30 minutes.
• Turn off the heat. Add remaining asparagus, 3 ounces of shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.
• Top with microplaned pecorino romano cheese. The recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.

Serving Suggestions:

• Parmesan Herb-Encrusted Chicken
• Grilled Pork Chops
• Succulent Prawns
• Roast Lamb
• Seared Scallops
• Lemon Garlic Roasted Chicken
• Grilled Steak

Tips and Tricks

• Trim the ends of asparagus and add it towards the end of cooking to maintain a good snap and avoid mushiness.
• Make sure to stir the risotto frequently when adding the broth to ensure creaminess and prevent sticking.
• Use authentic Pecorino Romano cheese for its distinctive strong flavor that complements the asparagus well.