Name: Risotto with Balsamic-Roasted Asparagus Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb asparagus; ¼ cup Filippo Berio Extra Virgin olive oil; ½ tsp salt; 1 tbsp Filippo Berio Balsamic Glaze; ½ medium onion; 2 cups arborio rice; 6 cups chicken or vegetable stock; 1 cup peas; 1 lemon; 2 tbsp lemon; ½ cup parmesan

Discover the indulgence of balsamic-roasted asparagus risotto, a dish that combines the earthiness of asparagus with the creaminess of risotto. Roasting the asparagus with balsamic glaze introduces a tangy sweetness that balances the rich, creamy risotto. It's a gourmet meal made simple at home.

risotto with balsamic-roasted asparagus and peas recipe

Photos of Risotto with Balsamic-Roasted Asparagus Recipe

Some ingredients like arborio rice and balsamic glaze may not be commonly found in every household. Arborio rice is a short-grain rice used primarily in the preparation of risotto. It's known for its high starch content and ability to absorb flavors, which gives risotto its creamy consistency. Balsamic glaze, or reduction, is a concentrated, syrup-like version of balsamic vinegar. It's sweet and tangy and adds a beautiful depth of flavor to dishes.

Ingredients for Balsamic-Roasted Asparagus Risotto

Asparagus: This vegetable is the star of the show, roasting it brings out its natural sweetness.

Olive oil: Used for roasting the asparagus and sautéing the onions, it adds a rich flavor.

Balsamic glaze: This reduction of balsamic vinegar adds a tangy sweetness to the asparagus.

Onion: Adds a savory depth to the risotto.

Arborio rice: A short-grain rice that gives risotto its characteristic creaminess.

Chicken or vegetable stock: The liquid used to cook the rice, it's absorbed slowly to create the creamy risotto.

Peas: Adds a burst of fresh sweetness and color to the dish.

Lemon: Its zest and juice adds freshness that cuts through the richness of the dish.

Parmesan: A hard, salty cheese that adds umami and a salty kick.

One reader, Gaspard Siebert says:

This balsamic-roasted asparagus risotto recipe is a game-changer! The flavors are perfectly balanced, and the asparagus adds a delightful crunch. The balsamic glaze takes it to the next level. It's a must-try for anyone who loves a comforting, yet sophisticated dish.

Gaspard Siebert

Techniques Required for Balsamic-Roasted Asparagus Risotto

How to roast asparagus: Peel and trim the asparagus, then drizzle with olive oil and salt. Roast in a preheated oven at 400ºF for 10 minutes until tender, then drizzle with balsamic glaze.

How to sauté onions: In a saucepan over medium-low heat, warm olive oil and add the onions and salt. Cook, stirring often, for 4 to 5 minutes until the onions are soft and translucent.

How to make risotto: Add the rice to the sautéed onions and cook, stirring, for 2 minutes until the grains are warm and coated with olive oil. Gradually add the stock in 1/2-cup increments, stirring regularly until it’s almost absorbed, about 20-25 minutes.

How to finish the risotto: Stir in the peas and cook for 2 to 3 minutes. Add the roasted asparagus and stir over the heat until warm. Remove the pan from the heat and stir in the lemon zest, juice, and parmesan. Serve in bowls with more parmesan if desired.

How To Make Risotto with Balsamic-Roasted Asparagus

You’ll definitely love the tangy flavors of this risotto recipe. This one has balsamic-roasted asparagus that adds a flavorsome taste.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1lbasparagus,thick ends trimmed and discarded
¼cupFilippo Berio Extra Virgin olive oil,divided
½tspsalt,divided, plus more to taste
1tbspFilippo Berio Balsamic Glaze
½medium onion,finely chopped
2cupsarborio rice
6cupschicken or vegetable stock,homemade or sre bought
1cuppeas,fresh or frozen
1lemon,finely zest, grated about 1 tbsp
2tbsplemon,juiced
½cupParmesan,finely grated, plus more for serving

Instructions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Working with one asparagus spear at a time, lay each on a flat surface. With a vegetable peeler, peel away the thin outer layer of each spear, starting about 3-inches below the tip and working toward the end.
Lay the spears on a baking sheet and drizzle with 2 tablespoons of olive oil and ⅛ teaspoon of salt. Toss to coat with 2 tablespoons olive oil and spread out in a nice, even row.
Roast for 10 minutes or until tender when pierced with a paring knife. Drizzle with the balsamic glaze. When cool enough to handle, cut the spears into 1-inch pieces. Set aside while you make the risotto.
In a 4-quart saucepan over medium-low heat, warm the remaining 2 tablespoons olive oil. Add the onions and ⅛ teaspoon of salt. Cook, stirring often, for 4 to 5 minutes or until the onions are soft and translucent.
Add the rice and cook, stirring, for 2 minutes or until the grains are warm and coated with olive oil.
Add 2 cups of the stock to the pot and adjust the heat so that it maintains a steady simmer.
When the stock is mostly absorbed, continue to add the stock in ½-cup increments, stirring regularly until it’s almost absorbed for about 20 to 25 minutes. Taste and add more salt if needed.
Towards the end of cooking, stir in the peas and cook for 2 to 3 minutes. Add the asparagus and stir over the heat until they are warm.
Remove the pan from the heat. Stir in the lemon zest, juice, and Parmesan. Serve in bowls with more Parmesan, if you like.

Nutrition

Calories: 498.00kcal
Fat: 15.67g
Saturated Fat: 4.20g
Monounsaturated Fat: 9.01g
Polyunsaturated Fat: 1.72g
Carbohydrates: 70.69g
Fiber: 5.24g
Sugar: 7.82g
Protein: 18.05g
Cholesterol: 15.63mg
Sodium: 712.34mg
Calcium: 186.81mg
Potassium: 561.68mg
Iron: 5.57mg
Vitamin A: 66.10µg
Vitamin C: 22.52mg

Technique Tip for Making Balsamic-Roasted Asparagus Risotto

When preparing the asparagus for this risotto, it's important to peel away the thin outer layer starting about 3-inches below the tip. This removes the tough, fibrous part of the asparagus, ensuring that every bite is tender and flavorful. Additionally, when adding the chicken or vegetable stock to the arborio rice, make sure to add it in increments and stir regularly. This gradual addition of liquid is crucial to achieving a creamy consistency in your risotto. Lastly, remember to add the asparagus and peas towards the end of cooking to maintain their vibrant color and crisp texture.

Time-Saving Tips for Making This Risotto Recipe

Prep ahead: Chop the asparagus and onions in advance to save time during the cooking process.

Use frozen peas: Instead of shelling fresh peas, use frozen peas for convenience without sacrificing flavor.

Multi-task: While the risotto is cooking, roast the asparagus in the oven to save time and streamline the process.

Stock in advance: Prepare the chicken or vegetable stock ahead of time and store it in the fridge for easy access during cooking.

Efficient stirring: Stir the risotto regularly but efficiently to ensure even cooking without spending excessive time at the stove.

Substitute Ingredients For Risotto with Balsamic-Roasted Asparagus Recipe

asparagus - Substitute with broccolini: Broccolini has a similar texture and flavor to asparagus, making it a great substitute in this recipe.
arborio rice - Substitute with carnaroli rice: Carnaroli rice has a similar creamy texture and ability to absorb flavors, making it an excellent substitute for arborio rice in risotto recipes.
chicken or vegetable stock - Substitute with mushroom stock: Mushroom stock adds a rich, savory flavor similar to chicken or vegetable stock, enhancing the umami depth of the risotto.
lemon - Substitute with white wine vinegar: White wine vinegar can provide the acidity and brightness that lemon adds to the dish, while also adding a subtle depth of flavor.
parmesan - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor to parmesan, making it a suitable substitute for adding depth and richness to the risotto.

Best Way to Present This Asparagus Risotto Recipe

Elevate the asparagus: Gently arrange the balsamic-roasted asparagus on the plate, ensuring each piece is showcased beautifully.
Create a vibrant lemon zest garnish: Sprinkle a delicate and precise amount of lemon zest over the risotto to add a pop of color and a burst of citrus aroma.
Drizzle balsamic glaze: Use a steady hand to drizzle a precise and elegant line of balsamic glaze around the edge of the plate, adding a touch of sophistication to the presentation.
Garnish with fresh herbs: Place a small sprig of fresh thyme or parsley on top of the risotto for a final touch of freshness and visual appeal.
Use a circular mold for the risotto: Carefully pack the risotto into a circular mold on the plate, then gently lift the mold to reveal a perfectly shaped mound of risotto.
Incorporate microgreens: Sprinkle a few vibrant microgreens over the dish to add a touch of elegance and a burst of fresh flavor.
Create a parmesan crisp: Melt and shape parmesan into a delicate, lacy crisp to place atop the risotto, adding a textural and visual element to the dish.
Plate with precision: Pay close attention to the placement of each component, ensuring that the dish is visually appealing and balanced.
Use a fine dusting of parmesan: Sprinkle a fine, even dusting of freshly grated parmesan over the risotto, adding a touch of richness and depth to the presentation.
Add a touch of edible flowers: Place a small, carefully chosen edible flower on the plate to add a touch of elegance and a pop of color to the dish.

Essential Tools for Making Balsamic-Roasted Asparagus Risotto

Oven: Used for roasting the asparagus and baking the risotto.
Vegetable peeler: Used to peel the outer layer of the asparagus.
Baking sheet: Used to roast the asparagus in the oven.
Parchment paper: Lined on the baking sheet to prevent sticking and for easy cleanup.
4-quart saucepan: Used for cooking the risotto and sautéing the onions.
Wooden spoon: Used for stirring the risotto while cooking.
Rimmed baking sheet: Used for roasting the asparagus in the oven.
Paring knife: Used to check the tenderness of the roasted asparagus.
Grater: Used for grating the parmesan cheese.
Citrus zester: Used to zest the lemon for the risotto.
Juicer: Used to extract the lemon juice for the risotto.

How To Store and Freeze Balsamic-Roasted Asparagus Risotto

Here are the storing and freezing guidelines for balsamic-roasted asparagus risotto:

Storing in the fridge: Allow the risotto to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days. When reheating, add a splash of chicken or vegetable stock to loosen up the consistency and prevent it from drying out.
Freezing: Portion the cooled risotto into freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn. Label the containers with the date and freeze for up to 2-3 months. To reheat, thaw the risotto in the fridge overnight and then reheat it in a saucepan over medium heat, stirring occasionally and adding a bit of stock to restore its creamy texture.
When reheating frozen risotto, you may need to add extra parmesan cheese and a squeeze of lemon juice to refresh the flavors and counteract any loss of taste due to freezing.
It's important to note that while risotto can be frozen, its texture may change slightly upon reheating. The rice may become softer and the dish may lose some of its original creaminess. However, it will still be delicious and satisfying.

How To Reheat Asparagus Risotto Leftovers

Stovetop method: place the leftover risotto in a saucepan over medium-low heat. add a splash of chicken or vegetable broth to help loosen the rice and prevent it from drying out. stir gently and continuously until the risotto is heated through and creamy, about 5-7 minutes. if needed, add more broth or water to achieve the desired consistency. season with salt and pepper to taste, and serve immediately.
Microwave method: transfer the leftover risotto to a microwave-safe bowl. add a splash of broth or water and cover the bowl with a damp paper towel to prevent splatters and help retain moisture. microwave on high for 1-2 minutes, stirring halfway through, until the risotto is heated through and creamy. if needed, add more liquid and continue microwaving in 30-second intervals until the desired consistency is reached. season with salt and pepper to taste, and serve immediately.
Oven method: preheat the oven to 350°f (175°c). transfer the leftover risotto to an oven-safe dish and add a splash of broth or water. cover the dish tightly with foil and bake for 15-20 minutes, or until the risotto is heated through and creamy. remove the foil, stir the risotto, and add more liquid if needed. season with salt and pepper to taste, and serve immediately.
Refresh with new ingredients: to give your leftover risotto a fresh twist, consider adding some new ingredients while reheating. sauté some garlic, onions, or mushrooms in a pan with a little olive oil before adding the risotto. you can also stir in some fresh herbs, grated parmesan cheese, or a squeeze of lemon juice to brighten up the flavors. this will help revive the dish and make it taste like a brand new meal.

Random Fact about Balsamic-Roasted Asparagus Risotto

The asparagus used in this recipe is a great source of folate, fiber, and vitamins A, C, and K. Asparagus is also known for its potential anti-inflammatory and antioxidant properties, making it a nutritious addition to this dish.

Is This Asparagus Risotto Recipe Economical for Home Cooking?

This balsamic-roasted asparagus risotto recipe is moderately cost-effective for a household. The main ingredients, such as asparagus, arborio rice, and chicken or vegetable stock, are reasonably priced and can be used in various dishes. The addition of peas and parmesan may slightly increase the cost, but they contribute to the overall flavor and texture. The approximate cost for a household of 4 people is around $20-$25. Overall Verdict: 8/10.

Is Balsamic-Roasted Asparagus Risotto Healthy or Unhealthy?

This balsamic-roasted asparagus risotto recipe is a relatively healthy dish with several nutritious ingredients. Asparagus is a low-calorie vegetable rich in fiber, vitamins, and minerals. The use of olive oil provides healthy monounsaturated fats, while the lemon adds vitamin C and brightens the flavors. The recipe also incorporates peas, which are a good source of protein and fiber.

However, there are a few aspects that could be improved to make the dish even healthier:

Reduce the amount of parmesan cheese or opt for a low-fat version to decrease the overall fat and calorie content
Use a low-sodium vegetable stock to control the dish's salt content
Consider using brown arborio rice instead of white for added fiber and nutrients
Increase the proportion of vegetables to rice for a more balanced and nutrient-dense meal

To further enhance the nutritional value of this risotto, you could:

Add more vegetables like mushrooms, bell peppers, or zucchini to increase the fiber and nutrient content
Incorporate lean proteins such as grilled chicken or shrimp to make it a more complete meal
Experiment with different whole grains, such as quinoa or farro, for variety and additional health benefits
Finish the dish with a sprinkle of fresh herbs like basil or parsley for added flavor and antioxidants

Editor's Thoughts on Balsamic-Roasted Asparagus Risotto

The balsamic-roasted asparagus risotto recipe is a delightful combination of flavors and textures. The balsamic-roasted asparagus adds a depth of savory sweetness, while the creamy risotto provides a comforting base. The addition of peas and lemon zest brings a refreshing brightness to the dish, complementing the richness of the Parmesan. The recipe's instructions are clear and easy to follow, making it accessible for home cooks. Overall, this dish is a perfect balance of earthy, tangy, and creamy elements, creating a sophisticated yet approachable meal.

Enhance Your Risotto with Balsamic-Roasted Asparagus Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Broccoli: Tender broccoli florets roasted with garlic and parmesan cheese until golden and crispy.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey and butter for a deliciously caramelized side dish.

Mushroom Risotto Cakes: Creamy mushroom risotto formed into cakes and pan-fried until crispy on the outside and creamy on the inside.

Balsamic Grilled Peaches: Juicy peaches grilled with balsamic glaze for a sweet and tangy summer side dish.

Lemon Herb Roasted Potatoes: Crispy roasted potatoes tossed in a zesty lemon and herb seasoning for a flavorful accompaniment to any meal.

Alternative Recipes Similar to Balsamic-Roasted Asparagus Risotto

Grilled Vegetable Skewers: Marinate your favorite vegetables and grill them to perfection for a healthy and delicious side dish or main course.

Lemon Garlic Roast Chicken: Infuse your roast chicken with the flavors of lemon and garlic for a juicy and flavorful main course that's sure to impress.

Mango Coconut Rice Pudding: Combine the tropical flavors of mango and coconut with creamy rice pudding for a refreshing and indulgent dessert.

Butternut Squash Soup: Simmer butternut squash with aromatic spices and creamy coconut milk for a comforting and velvety soup that's perfect for any season.

Apple Cinnamon Crisp: Bake sweet and tart apples with a crunchy cinnamon topping for a warm and comforting dessert that's perfect with a scoop of vanilla ice cream.

Suggested Appetizers and Desserts to Serve with Balsamic-Roasted Asparagus Risotto

Appetizers:

Savory Stuffed Mushrooms: Create a mouthwatering appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. Bake until golden and serve hot for a delicious start to any meal.

Crispy Zucchini Fritters: Whip up a batch of crispy zucchini fritters for a light and tasty appetizer. Shred fresh zucchini, mix with herbs and spices, then pan-fry until golden brown and crispy. Serve with a side of creamy dipping sauce for a delightful treat.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any chocolate lover's cravings.

Strawberry Cheesecake: Delight in a creamy and luscious strawberry cheesecake, featuring a buttery graham cracker crust and a vibrant strawberry topping. Each bite is a perfect balance of sweetness and tanginess.

Why trust this Risotto with Balsamic-Roasted Asparagus Recipe:

This balsamic-roasted asparagus risotto recipe is a delightful combination of asparagus, balsamic glaze, and parmesan, ensuring a burst of flavors in every bite. The use of Filippo Berio extra virgin olive oil and balsamic glaze adds a touch of sophistication and depth to the dish. The step-by-step instructions and attention to detail in the preparation of the asparagus and risotto showcase the commitment to quality. With the addition of peas and lemon zest and juice, this recipe promises a harmonious blend of textures and tastes, earning the trust of discerning home cooks.

Want to share your experience making Risotto with Balsamic-Roasted Asparagus or discuss tips and variations? Join the conversation in the Recipe Sharing forum!

FAQ:

Can I use a different type of rice for this recipe?

Yes, you can use a different type of rice, but keep in mind that the texture and cooking time may vary. Arborio rice is preferred for risotto due to its high starch content, which creates the creamy texture characteristic of risotto.

Can I substitute the asparagus with a different vegetable?

Absolutely! You can substitute the asparagus with vegetables like zucchini, mushrooms, or even bell peppers. Just be mindful of the cooking time for the vegetables you choose.

Is it possible to make this recipe vegetarian or vegan?

Certainly! To make this recipe vegetarian, simply use vegetable stock instead of chicken stock. For a vegan version, substitute the parmesan with a dairy-free alternative or nutritional yeast, and ensure the balsamic glaze is vegan-friendly.

Can I prepare the asparagus in advance?

Yes, you can prep the asparagus ahead of time by roasting it and then storing it in an airtight container in the refrigerator. When you're ready to make the risotto, simply reheat the asparagus in the oven or microwave before adding it to the dish.

How do I know when the risotto is ready?

The risotto is ready when the rice is creamy yet slightly al dente. It should have a porridge-like consistency and should flow slowly when you tilt the pan. Taste the risotto to ensure the rice is cooked to your liking before serving.