Finally, it’s asparagus season. The first young and tender stalks have arrived in the market’s and I am more than ready to start cooking them. Sure, bundles of thick asparagus stalks can be found year-round in grocery stores these days, but I still view it as a strictly seasonal vegetable. Once you’ve had a taste of fresh, locally grown asparagus you will never buy the imported stuff again.
When I don’t have time to cook during naptime I often choose to roast my asparagus, tossed with a touch of olive oil and salt, at 450%uFFFDF for 20 minutes rights before dinner. It is a delicious side dish, or it can be a main course when served with a fried egg on top. However, on most days, when I cook during my daughter’s naptime, I choose to make Browned Butter Asparagus Risotto. —
I don’t actually stir the risotto during the afternoon, what I do is prepare all the pieces. I find that I save a ton of time in the evening if I take a few minutes in the afternoon to chop the onions and blanch the asparagus. This way in the evening I only have to stir the rice and add in my prepared vegetables as directed.
The delicious part about this risotto is the way the sweet, nutty browned butter compliments the earthy green vegetable. Asparagus has such a pronounced flavor that it can sometimes be hard to pair it with ingredients other than lemon or olive oil. My husband and I love browned butter with just about anything these days and my daughter does too, even though she doesn’t know it yet. When I made this the other week we all devoured our portions, excited to eat our yummy meal and celebrate the return of spring.
Browned Butter Asparagus Risotto
1 lb. fresh asparagus, blanched and cut into 2 inch pieces
5 T. unsalted butter, room temperature
1 medium onion, finely chopped
1 1/2 c. Arborio rice
1/2 c. white wine
4 c. chicken or vegetable stock
1/2 c. fresh grated parmesan
1. Place a wide saucepan over medium heat and add the butter. Allow the butter to warm until it turns a warm, golden brown and has a nutty fragrance. About 1 1/2 to 2 minutes.
2. Add the chopped onion and saute until translucent and softened. About 4 minutes.
3. Add rice and stir until it is coated with the butter and mixed with the onion. Then, add the wine and deglaze the bottom of the pan, scraping up any browned bits.
4. Simmer until the wine has completely evaporated. Add 1/2 c. of the chicken stock and stir until it is completely absorbed. Continue adding the chicken stock by 1/2 c. until it absorbed. About 10 minutes.
5. Once all the chicken stock has been added, cook until the rice is tender to the bite. About 5 minutes.
6. Remove risotto from heat and add remaining parmesan and butter. Stir until completely absorbed. Serve hot.
