Best 11 Asparagus Risotto With Pine Nuts Recipes

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Indulge in the culinary delight of asparagus risotto with pine nuts, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the vibrant green of asparagus with the earthy notes of mushrooms, enveloped in a creamy and flavorful risotto. Topped with toasted pine nuts, each bite offers a textural contrast and a burst of nutty flavor. Whether you're a seasoned chef or a home cook looking to impress, this asparagus risotto recipe is sure to become a favorite. With step-by-step instructions and a detailed ingredient list, this recipe ensures success in your kitchen. Discover the art of risotto making and elevate your culinary skills with this exquisite dish.

Let's cook with our recipes!

BEST ASPARAGUS RISOTTO



Best Asparagus Risotto image

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!

Provided by Sonja Overhiser

Categories     Main Dish

Time 35m

Number Of Ingredients 14

1 quart vegetable broth
1 quart water
1 1/2 teaspoons kosher salt, divided
1 pound asparagus
3 tablespoons extra-virgin olive oil, divided
1 lemon (Zest from half, plus 4 slices from the other half)
2 tablespoons salted butter
1/2 yellow onion
1/4 teaspoon garlic powder
2 cups white arborio rice
1 cup dry white wine, such as Pinot Grigio or Chardonnay
1 cup shredded Parmesan cheese
Freshly ground black pepper
Optional garnish: Toasted pine nuts

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You'll use this warmed broth to stir into the risotto).
  • Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
  • Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 2 lemon wheels from the lemon, then cut each in half and add them right on the tray.
  • Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  • Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You'll remove it from the oven while you're cooking the risotto in the next step.)
  • Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it's creamy but still al dente in the center, you're ready for the final step! If not, continue to cook and add broth for a few minutes more.
  • When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you've got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).

Nutrition Facts : Calories 630 calories, Sugar 5.2 g, Sodium 938.8 mg, Fat 22.4 g, SaturatedFat 8.8 g, TransFat 0.2 g, Carbohydrate 89.3 g, Fiber 2.7 g, Protein 16.9 g, Cholesterol 29.7 mg

ASPARAGUS RISOTTO



Asparagus Risotto image

Classic asparagus risotto made with Arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.

Provided by Elise Bauer

Categories     Dinner     Side Dish     Asparagus     Rice     Risotto

Time 45m

Yield 3

Number Of Ingredients 8

About 4 cups chicken stock (or vegetable stock for vegetarian option)
2 tablespoons unsalted butter, divided
1/2 cup chopped shallots
1 cup arborio rice
1/4 cup dry white wine (or 1 tablespoon lemon juice and 3 tablespoons water)
1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Steps:

  • Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
  • Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
  • Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 544 kcal, Carbohydrate 75 g, Cholesterol 44 mg, Fiber 2 g, Protein 20 g, SaturatedFat 9 g, Sodium 873 mg, Sugar 8 g, Fat 17 g, ServingSize Serves 2-3 as a main course, or 4 as a side, UnsaturatedFat 0 g

ASPARAGUS RISOTTO



Asparagus Risotto image

This asparagus risotto is a delicious, satisfying vegetarian dinner! It's a great recipe to make in the spring, when leeks, asparagus, and fresh herbs are all in season.

Provided by Jeanine Donofrio

Categories     Main dish or side dish

Time 40m

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
2 cups chopped leeks
½ teaspoon sea salt (plus more to taste)
2 garlic cloves (minced)
1 cup uncooked Arborio rice (rinsed)
½ cup dry white wine
4 cups vegetable broth (at room temperature)
1 bunch asparagus (tough ends trimmed, stalks chopped into small pieces)
1 tablespoon fresh lemon juice
2 tablespoons chopped chives
¼ cup fresh herbs (parsley, basil, tarragon, and/or dill, plus more for garnish)
Lemon zest (for garnish)
Grated pecorino cheese (optional)
Freshly ground black pepper

Steps:

  • Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
  • Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
  • Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.

RISOTTO WITH ASPARAGUS



Risotto with Asparagus image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

2 bunches thick asparagus (about 2 pounds)
1 sprig fresh thyme or lemon thyme
4 tablespoons unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 teaspoons grated lemon zest
Freshly ground pepper
1/3 cup grated parmesan cheese
2 teaspoons fresh lemon juice
1 head Bibb lettuce, cut into strips
8 ounces robiola or taleggio cheese, thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
  • Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
  • Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
  • Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

RISOTTO WITH WILD MUSHROOMS, PINE NUTS AND PARSLEY



Risotto with Wild Mushrooms, Pine Nuts and Parsley image

Provided by Food Network Kitchen

Time 1h

Yield 4 Servings

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons raw pine nuts
1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
2 cups risotto rice
1½ cups dry white wine
10 cups warm chicken broth, water or a combination
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter
3 ounces freshly grated Parmesan
Sea salt
½ cup mascarpone cheese, at room temperature
Topping:
1 tablespoon unsalted butter
1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved
2 tablespoons freshly chopped parsley

Steps:

  • 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
  • 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
  • 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
  • 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.

ROASTED ASPARAGUS WITH PINE NUTS



Roasted Asparagus With Pine Nuts image

Make and share this Roasted Asparagus With Pine Nuts recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons pine nuts
1 1/2 lbs asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, divided
fresh ground pepper, to taste
1/4 cup balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
  • Transfer to a small bowl to cool.
  • Increase oven temperature to 450 degrees.
  • Snap off the tough ends of asparagus.
  • Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
  • Spread in a single layer on a large baking sheet with sides.
  • Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
  • Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
  • Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
  • To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

Nutrition Facts : Calories 103.4, Fat 5.5, SaturatedFat 0.6, Sodium 173.6, Carbohydrate 11.1, Fiber 3.6, Sugar 4.8, Protein 4.9

RISOTTO WITH SPINACH AND PINE NUTS (RISTORANTE LA BRISA)



Risotto With Spinach And Pine Nuts (Ristorante La Brisa) image

Provided by Elaine Louie

Categories     dinner, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/8 cup pine nuts
3 cups chicken stock
4 cups water
3/4 pound spinach, washed, ends trimmed
1 1/2 tablespoons butter
1 tablespoon oil
1 tablespoon finely chopped onions
1 cup Arborio rice (see note)
1/4 cup Parmesan cheese or to taste
2 tablespoons butter
Salt and pepper to taste

Steps:

  • Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
  • In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
  • In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
  • In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.
  • Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 1357 milligrams, Sugar 4 grams, TransFat 0 grams

ASPARAGUS RISOTTO



Asparagus Risotto image

Make and share this Asparagus Risotto recipe from Food.com.

Provided by Normaone

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/4 lbs asparagus, trimmed
2 cups reduced-sodium chicken broth
2 tablespoons olive oil
1 1/2 cups chopped onions
1 1/2 cups arborio rice
1/4 cup freshly grated parmesan cheese
2 tablespoons butter
1/4 cup shaved parmesan cheese

Steps:

  • In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
  • Cook 4 minutes.
  • Drain, reserving 3+1/2 cups cooking liquid.
  • Place asparagus in a bowl of ice water to stop the cooking process.
  • Drain and cut the tips off the asparagus.
  • Cut the stalks into 1/4 inch rounds.
  • Keep tips and stalks separate.
  • Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
  • Reduce heat to low.
  • In a large saucepan, heat oil over medium heat.
  • Add onion and saute 5 minutes.
  • Add rice and continue sauteing 2 minutes, stirring.
  • Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
  • Add asparagus rounds and 3/4 cup hot liquid.
  • Simmer, stirring frequently, until liquid is absorbed.
  • Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
  • Mix in the reserved asparagus tips, butter and grated cheese.
  • Season to taste with salt and pepper.
  • Place into serving bowls and top with shaved Parmesan.

Nutrition Facts : Calories 338.2, Fat 11.7, SaturatedFat 4.8, Cholesterol 17.5, Sodium 200.6, Carbohydrate 48.5, Fiber 4, Sugar 3.1, Protein 10.8

ASPARAGUS RISOTTO



Asparagus risotto image

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

Steps:

  • Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
  • Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
  • Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
  • Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium

ASPARAGUS RISOTTO



Asparagus Risotto image

An easy Asparagus Risotto recipe

Categories     Rice     Vegetable     Side     Asparagus     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

  • Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
  • Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

ASPARAGUS WITH PINE NUTS



Asparagus With Pine Nuts image

Make and share this Asparagus With Pine Nuts recipe from Food.com.

Provided by Gallopin Gael

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
lemon juice
salt and pepper
1/4 cup pine nuts
2 teaspoons parmesan cheese (Grated)

Steps:

  • Prepare asparagus by snapping off tough ends and rinsing under cool water. Steam until bright green and still slightly crisp, about 5 minutes.
  • Toss in olive oil and sprinkle with lemon, salt, and pepper to taste. Garnish with pinenuts and Parmesan cheese.

Tips:

  • Use fresh, high-quality asparagus. This will ensure that your risotto has the best flavor and texture.
  • Don't overcook the asparagus. It should be tender but still slightly crisp.
  • Use a good quality Arborio rice. This type of rice is specifically designed for risotto and will give you the best results.
  • Toast the rice before adding the liquid. This will help to develop the flavor of the rice and prevent it from becoming mushy.
  • Add the liquid gradually, stirring constantly. This will help to prevent the rice from clumping together.
  • Cook the risotto until it is creamy and al dente. The rice should be cooked through but still have a slight bite to it.
  • Stir in the Parmesan cheese and butter just before serving. This will help to create a rich and creamy sauce.
  • Top the risotto with pine nuts and asparagus tips. This will add a nice crunch and flavor contrast.

Conclusion:

Asparagus risotto is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a perfect asparagus risotto that will impress your friends and family.

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