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Loved it! (perfect as written)
I wanted to make this tonight but realized we are out of Parmesan. Has anyone tried with a different cheese? We’ve made the original recipe and loved it!
Hi, Danielle! You could also use asiago or pecorino cheese. Any hard, aged cheese would work well. Enjoy!
Amazing and easy. We love risotto. This one is now in our favorite list. Rice was perfect. Asparagus just cooked right.
I wish I had blanched the asparagus because it was undercooked, even the tips. Should I have waited until the height of the asparagus season? I added the asparagus halfway into the cooking process. If I had not, the asparagus would have been undercooked as to be inedible. No other reviewer commented on this. I’ve made asparagus risotto a dozen plus times. Maybe my asparagus was not fresh? It looked lovely.
Hi Wendy, did you thinly slice the asparagus? It could be that you had some tough asparagus that just needed more cooking time. It should’t take more than a few minutes to cook the thinly sliced asparagus and the tender tips. In any case, thank you for your feedback! I’ve adjusted the recipe a little to make it more clear that the asparagus should be thinly sliced and that they should be cooked through by the end of cooking the risotto.
Hi, this was my first shot at Risotto and I was quite pleased. I added the asparagus in early as Wendy mentioned… when I had about 1.5 cups of broth left. It turned out just how I wanted it with just a bit of crunch. I would have to admit that my asparagus was probably twice as thick as in the picture of step 5 however. I also added extra parm (didn’t measure it out though). Thanks for the recipe.
I made this last night and it was really good!!! Slight adjustment I added three cloves of garlic finely diced in with the shallots, and a full cup of Parmesan instead of 1/2… awesome meal. Brought the leftovers in for lunch today and got lots of compliments on how good it smells!
Thank you for this – I made it last night and it turned out great! Should work well as a master risotto recipe for many things, so I’m happy to have it in my pocket.
I really didnt think it was going to be delicious but it was actually so good!!! Thanks for sharing recipe!!
Excellent with the addition of grated lemon zest from the first lemon I’ve ever picked off my very young lemon tree!!!!
Hi Maura, isn’t it wonderful having a lemon tree? The zest brightens so many dishes.
Do you need to Blanche asparagus first? Won’t it be tough?
Hi Kathleen, if you are using thick asparagus spears, you may want to blanch them first. If you are using tender young spears you shouldn’t need to pre-cook. They’ll cook in the heat of the risotto.
“I didn’t think that I was going to like it, but it was good”, said my youngest food critic.
Excellent. Followed the recipe with no variations. Really good and easy, will make it again for company this weekend!
Hi Elise! I noticed you changed this recipe from your original, which surprises me because the original is so perfect. I will try it this way, though, so I can compare.
I’ve made this recipe twice now, both times to rave reviews. The flavor is spot on. The only addition I made was to add bay scallops — delicious! I love this fail-proof risotto recipe!
I made this tonight to compliment my pecan-crusted pork dish. I changed it a bit, since I have a roommate who isn’t a fan of asparagus. I used a little less than half the amount of asparagus (approximately 6 oz. I searched high and low to procure a bundle of the tiniest spears I could find. For anyone who’s never prepared or had asparagus, the tip is to find young spears no larger in diameter than your pinky finger. Any larger, and they tend to be tough, fibrous, and have a stronger flavor.), and after I put the rice into the pot, I added about 4-6 oz of baby bella mushrooms. I was also out of white wine and was planning to use the lemon addition, when I remembered I had some cooking sherry available and used it instead.
I think the next time I make this, I may mince a couple cloves of garlic (since I plan to make this again, without the asparagus, for the roommate) and add them just after I cook down the shallots.
This came out exceptionally well and I can’t wait to make it sans asparagus, as well as with the asparagus again.
Daddy taught me well… Always eat your asparagus! :D
Thank you for this wonderful recipe. It is my GO to risotto recipe and instructions. I have made it several times and it has come out fabulous each time. I just made the asparagus risotto and put an egg on top! It was fantastic! Thank you for taking the fear out of risotto. People say it is so hard??? I am very pleased.
Was looking for something different to go with broiled salmon. This was perfect and it tasted excellent….When we had left overs, I mixed the salmon in with the risotto, heated it up, and it was just as good the second time.
First time I have posted about a recipe. This was so fabulous. Thank you Simply Recipes for your delicious and wonderful recipes. The flavors in this risotto were divine. FIRST TIME I MADE RISOTTO. :)Judy
Hey! So I have been on your website so many times but have never commented and decided it was about time. My family and I have NEVER been disappointed with your recipes…unique, simple, delicious, so fresh! And I just finished eating this recipe and… oh my! SO delicious! Followed it exactly as is besides throwing in some sauteed mushrooms and scallops and it was beyond amazing. So anyways, thank you for sharing your gift with us all! You make me look good in the kitchen to my brand new husband :)
Wow! My first time making risotto from scratch. I don’t eat onions of any kind so I skipped the shallots and I roasted the asparagus before adding. It was perfectly delicious! Thanks! Beautiful site!
I tried this tonight, first time making risotto, and it was delicious!! What a great recipe and easy to follow.