Grammy's Kitchen · Risotto · Asparagus Risotto
One of 89 risotto recipes we measured
10 cooks on www.smalltownwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 485% | 453% |
| fat | 23% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 245% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons butter |
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 lb asparagus (a bunch) trimmed and cut into 1-inch pieces |
| 2 shallots, finely chopped | |
| 185 g | 1 cup Arborio rice |
| 118 g | 1/2 cup dry white wine |
| 780 g | 3-3 1/2 cups vegetable stock warmed |
| 50 g | 1/2 cup grated Parmesan |
| 1 g | 1/2 teaspoon dried marjoram |
| 6 g | 1 tablespoon chopped fresh thyme |
| salt to taste | |
| freshly ground black pepper to taste |
Method: 5 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This asparagus risotto was so incredibly creamy! My whole family loved it, and even the little one didn't mind the asparagus because it was mixed with everything else. A winner!” — a cook, 5.0★
“This Asparagus Risotto was amazing! It was easy to prepare and the entire family loved it. I can't wait to make it again!!” — a cook, 5.0★