Risotto With Asparagus And Pine Nuts
Creamy risotto with tender asparagus and toasted pine nuts offers a rich, savory flavor perfect for a sophisticated yet approachable vegetarian main or side dish.
Ingredients
- 1 lb. fresh asparagus spears
- 1 shallot, minced ⓘ
- 2 Tbsp. butter, melted ⓘ
- 1 c. uncooked long grain rice ⓘ
- 2 Tbsp. white wine
- 3 to 3 1/2 c. canned diluted chicken broth ⓘ
- 3/4 c. whipping cream ⓘ
- 1/4 c. grated Parmesan ⓘ
- 2 cloves garlic, minced ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper
- 1/2 c. pine nuts, toasted ⓘ
Instructions
- Snap off tough ends of asparagus.
- Remove scales from stalks with a knife or vegetable peeler, if desired.
- Cut off asparagus tips; set aside.
- Thinly slice stems; set aside.
- Saute minced shallot in melted butter in a large skillet over medium heat until tender.
- Add rice to the skillet and stir to coat.
- Pour in white wine and cook, stirring constantly, until the liquid cooks down.
- Add chicken broth a ladleful at a time, stirring constantly, allowing each addition to be absorbed before adding more, until rice is tender, about 20 minutes.
- Stir in chopped asparagus stems during the last 10 minutes of cooking.
- Add the chopped asparagus tips, whipping cream, grated Parmesan, minced garlic, salt, and pepper.
- Cook for an additional 5 minutes, stirring occasionally.
- Remove from heat, sprinkle with toasted pine nuts, and serve.
Tips & Substitutions
For a creamier risotto, try using Arborio rice instead of long grain rice, which is traditional for this dish. If you prefer, you can substitute the asparagus with peas or green beans, depending on what's in season. Adding a squeeze of lemon juice before serving can enhance the flavors. To make it vegetarian, replace chicken broth with vegetable broth.
Serving Suggestions
Serve this risotto as a main dish or as a side to grilled chicken or fish. It pairs beautifully with a fresh salad or garlic bread. For a more substantial meal, consider serving it alongside roasted vegetables or a light Italian soup, such as Hearty Tuscan Soup(Makes 4 Servings).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to the risotto in a skillet over low heat, stirring frequently until warmed through. This will help restore its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Risotto With Asparagus And Pine Nuts contains roughly 373 calories, with 13g protein, 59g carbohydrates, and 10g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 2172mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this risotto ahead of time?
While it's best enjoyed fresh, you can prepare the risotto base ahead of time and then add the final ingredients just before serving. This way, the dish maintains its creamy texture and flavor.
What can I use instead of pine nuts?
If you don't have pine nuts, you can substitute with chopped walnuts or toasted almonds for a similar crunch. Just be sure to toast them for added flavor.
How can I make this dish gluten-free?
To make this risotto gluten-free, ensure that the chicken broth you use is certified gluten-free. Additionally, check the label on the white wine, as most are gluten-free, but it's always good to verify.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).