Best 7 Brown Butter Asparagus Risotto Recipes

RISOTTO WITH ASPARAGUS

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.

WILD MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
• In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
• Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
• *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

ASPARAGUS WITH BROWN BUTTER

Steps:

• Peel the lower part (root end) of the asparagus stalks with a vegetable peeler.
• In a large nonreactive saucepan, bring the water to a boil. Add the asparagus in one layer, cover and cook over high heat for about 6 minutes, to the desired tenderness. Lift asparagus from the water (most of it should have evaporated) and arrange on a platter.
• Meanwhile, heat the butter in a skillet until it is lightly browned and stops smoking. Sprinkle the asparagus with the salt and pepper, and pour the hot butter over it. Garnish with parsley, and serve immediately.

INSTANT POT® ASPARAGUS RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
• Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

BROWN BUTTER ASPARAGUS RISOTTO

Steps:

• Bring a wide pot of water to a boil over high heat. Heat the broth in a large saucepan over medium heat.
• Trim the asparagus by breaking off the tough ends (where they break naturally). Finely chop the onion to yield about 1 cup. Add the asparagus to the water and cook for about 3 minutes, until barely tender. Drain and cut crosswise into 2-inch pieces.
• Heat 4 tablespoons of the butter in a large saute pan over medium heat. It will bubble and turn golden brown, smelling nutty. Keep the butter moving in the pan so its solids don't burn. Add the onion and stir to coat; cook for 4 or 5 minutes until it is softened and on its way to translucent.
• Stir in the rice, then carefully pour in the wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Ladle 1/2 cup-increments of the hot broth into the pan, cooking and stirring each time until it is absorbed before adding the next. Use all the broth. The rice should be tender and creamy. Taste and season with salt if needed (keeping in mind that cheese will be added). Remove from the heat.
• Stir in the cheese and the remaining tablespoon of butter, until the latter is completely incorporated. Gently stir in the asparagus pieces, then season with pepper to taste.
• Divide among wide, shallow bowls. Serve warm.

BROWN BUTTER ASPARAGUS RISOTTO

Steps:

• Bring a wide pot of water to a boil over high heat. Heat the broth in a large saucepan over medium heat. Trim the asparagus by breaking off the tough ends (where they break naturally). Finely chop the onion to yield about 1 cup. Add the asparagus to the water and cook for about 3 minutes, until barely tender. Drain and cut crosswise into 2-inch pieces. Heat 4 tablespoons of the butter in a large saute pan over medium heat. It will bubble and turn golden brown, smelling nutty. Keep the butter moving in the pan so its solids don't burn. Add the onion and stir to coat; cook for 4 or 5 minutes until it is softened and on its way to translucent. Stir in the rice, then carefully pour in the wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Ladle 1/2 cup-increments of the hot broth into the pan, cooking and stirring each time until it is absorbed before adding the next. Use all the broth. The rice should be tender and creamy. Taste and season with salt if needed (keeping in mind that cheese will be added). Remove from the heat. Stir in the cheese and the remaining tablespoon of butter, until the latter is completely incorporated. Gently stir in the asparagus pieces, then season with pepper to taste. Divide among wide, shallow bowls. Serve warm.

ASPARAGUS RISOTTO

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.