Spring means one thing in particular to me… asparagus season! Thanks to the global marketplace, we can enjoy asparagus year-round – but it is never better than when it is fresh and local. So we are going to make the most of this delicious vegetable in the best gluten-free asparagus risotto recipe.
Risotto is a dish that you can whip up for many occasions. It is a perfect appetizer or main course. It can be served to both vegetarians and vegans with modifications (use plant-based butter and cheese to substitute dairy-based). In fact, we even shared a mushroom risotto before.
Though risotto seems like a fancy dish, (and it is) it is simple enough to make for a weeknight meal. It’s a recipe that scares off some people, but stick with this recipe and be prepared to be very happy with the results.
The Best Gluten-Free Asparagus Risotto Recipe
Ingredients:
- 1 lb (500g) asparagus
- 1/4 c oil
- 1/2 tsp salt and pepper
- 1 medium onion, chopped
- 1/4 c butter, divided (2 tablespoons)
- 1 shallot, chopped
- 6 cups gluten-free chicken stock (you can use vegetarian chicken stock or vegetable stock), heated to a simmer
- 1 cup Arborio Rice
- 1/2 c Reggiano cheese
- 4 tbs butter
- 1/2 teaspoon cracked black pepper
Directions:
- Trim your asparagus by snapping off the woody base.
Tip: If you hold the asparagus in the middle and put your other hand at the bottom of the asparagus and bend, the stock will break where the inedible woody part ends. Keep the larger part with the tip and discard the base. Wash and dry the asparagus.
- Next, cut off the tips and set aside.
- Cut the rest of the asparagus stalk into bite size pieces.
- Put pot of water on the stove to boil.
- Blanche asparagus pieces (not the tips) until just barely fork tender, as they will cook longer in the risotto.
- Next, chop onions and set aside.
- Chop shallots and set them aside.
- In a large pot, add 1/2 of the oil and butter, and melt.
- Add onions and shallots until translucent.
- Add rice and stir, so all the grains are coated.
- Sauté on low heat for another minute, being careful not to brown the rice
- In a second pot heat stock Don’t boil it – should just be hot
Tip: You can heat 1-2 cups of stock at a time in the microwave
- Add a ladle of hot stock, at a time, allowing the rice to absorb each ladle, before adding the next ladle.
- To the rice mixture, add the asparagus pieces and as much black pepper, as desired, prior to adding the last 2 ladles of stock. The grains should be tender or al dente, firm to the bite, without being crunchy.
- In a separate frying pan add 2 tbsp butter and sauté the asparagus tips until tender. They will cook quickly.
- Finally, add Parmigiana cheese and remaining butter to the rice mixture. This is essential when making risotto, it’s called Mantecare in Italian. It’s so the risotto develops that incredible creaminess.
- Stir gently, until both are mixed in.
- Add the last cup of stock to the rice mixture, stir well.
- Serve immediately using the sautéed asparagus tips, as garnish.
While we’ve shared recipes for grilled asparagus, gluten-free tomato and asparagus pasta, and gluten-free asparagus and pancetta pasta, I think gluten-free asparagus risotto might just be an all-time favourite of mine.
Ingredients
•1 lb (500g) asparagus
• 1/4 c oil
• 1/4 c butter, divided (2 tablespoons)
• 1/2 tsp salt and pepper
• 1 medium onion, chopped
• 1 shallot, chopped
• 1 cup Arborio Rice
• 6 cups gluten-free chicken stock (you can use vegetarian chicken stock or vegetable stock), heated to a simmer
• 1/2 c Reggiano cheese
• 4 tbs butter
• 1/2 teaspoon cracked black pepper
INSTRUCTIONS/NOTES/TIPS
- Trim your asparagus by snapping off the woody base.
Tip: If you hold the the asparagus in the middle and put your other hand at the bottom of the asparagus and bend, the stock will break where the inedible woody part ends. Keep the larger part with the tip and discard the base. Wash and dry the asparagus.
- Next, cut off the tips and set aside.
- Cut the rest of the asparagus stalk into bite size pieces.
- Put pot of water on the stove to boil.
- Blanche asparagus pieces (not the tips) until just barely fork tender, as they will cook longer in the risotto.
- Next, chop onions and set aside.
- Chop shallots and set aside.
- In a large pot, add 1/2 of the oil and butter, melt.
- Add onions and shallots until translucent.
- Add rice and stir, so all the grains are coated.
- Sauté on low heat for another minute, being careful not to brown the rice
- In a second pot heat stock Don’t boil it – should just be hot
Tip: You can heat 1-2 cups of stock at a time in the microwave
- Add a ladle of hot stock, at a time, allowing rice to absorb each ladle, before adding the next ladle.
- To the rice mixture, add in the asparagus pieces and as much black pepper, as desired, prior to adding the last 2 ladles of stock. The grains should be tender or al dente, firm to the bite, without being crunchy.
- In a separate frying pan add 2 tbsp butter and sauté the asparagus tips until tender. They will cook quickly.
- Finally, add Parmigiana cheese and remaining butter to the rice mixture. This is essential when making risotto, it’s called Mantecare in Italian. It’s so the risotto develops that incredible creaminess.
- Stir gently, until both are mixed in.
- Add the last cup of stock to the rice mixture, stir well.
- Serve immediately using the sautéed asparagus tips, as garnish.
Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..
