I posted a lovely roasted asparagus risotto recipe a few years ago. More often I have cans of asparagus to use courtesy of my P.S. (Patronizes Sales/ hubby). To accompany a dinner entrée of lasagna stuffed sweet bell peppers I wanted a side dish that echoed a vegetable theme with some added carbs. Making a canned asparagus risotto was my plan. Plus I would use some of those odd pantry items my P.S. buys.
I diced about a 1/2 cup of yellow onion and sautéed it in a large skillet with a drizzle of oil until it began to brown around the edges. I added another drizzle of oil and added the rice and sautéed it until it was very lightly browned. This gives it the slightly nutty flavor.
While the rice sautéed I heated 5 cups of beef broth to have it ready on a back burner.
My first addition to the rice was 1/2 cup white wine. It isn’t a strong flavor in the finished risotto, it’s part of the rich background flavors. If you’d rather not use wine, you could substitute more chicken broth and 1 tablespoon of rice wine vinegar for the touch of acid the wine provides.
When the wine was absorbed into the rice I began adding scoops of hot broth, about 3/4 cup at a time. After each addition I stirred the rice occasionally and let the broth absorb into the rice before adding another scoop of broth.
When I had a scoop or two of broth remaining, I added the can of asparagus that I’d cut into 1″ pieces. I stirred it well and continued adding scoops of broth when the rice had absorbed the previous scoop.
With the final scoop of broth I added 1/2 cup of shredded Parmesan. I stirred well and waited for the final liquid to be absorbed. I taste tested for seasoning, adding salt and pepper, and was happy with my side dish. Sometimes I add a cup of heavy cream as the final step and wait for it to be absorbed. The cream adds a delicious richness but it not necessary if you’d rather keep it light.
Canned asparagus is sort of slimy and limp but adding it to the risotto seemed like a great way to avoid having to deal with that texture. Risotto is creamy and smooth and the asparagus seems like a natural match. And the flavors are excellent, as usual. We love risotto and tend to fight over the leftovers. Well not fight, per se, but the first one out of bed the next day nabs the leftovers. This version disappeared like the others: quick and leaving no traces.
What we put in
- drizzle of oil
- 1/2 cup onion; diced
- 1 tablespoon of oil
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (or substitute chicken broth and 1 tablespoon rice wine vinegar)
- 5 cups chicken broth; heated
- 1 can asparagus; cut into 1″ pieces
- 1 cup heavy cream (optional)
- 1/2 cup shredded Parmesan + more for garnish
- salt and pepper to taste
How we cook it
- In a drizzle of oil in a large nonstick skillet sauté the onion until it is translucent and begins to brown. Add tablespoon of oil and saute rice until it is lightly browned.
- Add wine or chicken broth and let cook until all liquid is absorbed. Continue to add 3/4 cup scoops of hot chicken broth, letting the liquid be absorbed between each additional scoop.
- When two scoops of broth remain, add asparagus and continue adding broth until all has been absorbed. You can add a cup of cream for a nice richness to the risotto but it is optional.
- Stir in Parmesan, taste test for salt and pepper and serve hot garnished with more Parmesan.