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Grilled Risotto with Asparagus
This popular Italian rice dish has infinite variations. If you’re short on time, make this risotto a day or two ahead of when you need it. It can be reheated in the oven in just a few minutes.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
8 Tbsp olive oil
2 onions, chopped
1 garlic clove, minced
1 cup Arborio rice
6 cups chicken stock
3/4 cup parmesan cheese, grated
1/2 lb asparagus
Method/Steps
1. Snap tough ends off asparagus. Cut spears into 1/8 slices. Steam asparagus for 1 to 2 minutes, until tender. Set aside.
2. Heat the olive oil in a large pot. Add onions, stir, and cook until softened, about 8 minutes. Add garlic and rice. Stir until rice is opaque, about 3 minutes. Add broth 1 cup at a time, stirring frequently, until rice is tender. Stir in 1/2 cup parmesan and asparagus. Scrape risotto onto a baking sheet. Cover and chill until firm.
3. Once chilled, cut risotto into triangles. Heat olive oil in a non-stick frying pan. Carefully place risotto triangles in the pan and cook until golden brown, about 3 minutes on each side. Transfer to the oven to keep warm. Sprinkle remaining parmesan over browned risotto triangles.
Wine and Spirits Match
Enjoy with a Sauvignon Blanc.