Asparagus and Pistachio Risotto Recipe
I love Risotto, especially when its creamy and more like a pudding consistency. The art of making Risotto is a whole new chapter and if that's not enough, sometimes the taste needs of a person eating also differs.  It takes time and patience to make a good risotto but its worth it. The variety, one can make with it is immense. One of my friends who shifted place left some large bundle of arborio rice with me. So I have used variety of ingredients to make a different one each time. This time when Asparagus was in season, I thought I will try this recipe which I had for a long time.
Asparagus and Pistachio Risotto Recipe
I don't recall the source of the recipe - whether it was from a friend or from a book. I suspect its the latter but I have not written the name of the book. The original recipe consisted of butter, wine and heavy cream which I have left out from this recipe.  We don't consume alcohol hence have never used in a risotto personally although I have mentioned how much in the ingredients list below. The heavy cream and butter  I obviously left out to make it low calorie. But you can add it to make it rich. Asparagus and Pistachio Risotto Recipe My consistency is little on the pudding side, but you can make it to the one you prefer. You will know it while cooking.  The creamy risotto coupled with emerald green asparagus and crunch from the pistachios makes it v appetizing and hearty.
  • Cook time:
  • Prep time:
  • Serves: 2 people
  • Yields: Serves 2 as main course and 4 as an appetizer
  • About 7-8 Asparagus, trimmed and cut into short length
  • 4 cups water or vegetable stock (more or less depending on the rice quality)
  • 1 cup Arborio rice
  • 1/4 cup cream or milk
  • 1 onion, chopped
  • 1 tbsp extra virgin oil (or use butter for richness)
  • 1/4 cup dry toasted pistachio nuts and chopped coarsely
  • 1/4-1/2 cup grated vegetarian parmesan
  • Salt to taste
Note: If you are fine with Alcohol, use additionally 1/2 cup white wine along with stock
1. Heat the water/stock in a saucepan and keep it at simmering in the stove top. Meanwhile in another saucepan add the oil/butter. When hot, saute the onions until soft
2. Add the rice and stir for few minutes until translucent.
3. Ladle about 1/2 cup of the simmering water/stock to the rice, stirring constantly until the water is absorbed - about 10-15 minutes. Repeat this until rice becomes tender and creamy. You might need to use all the stock or not. This depends on the quality of the rice available to you.
4. Add the asparagus during the last 5 minutes of cooking.
5. Remove from heat, let it sit for 2 minutes and then add the cream/milk along with Parmesan. Season well.
Serve immediately hot garnished with pistachios. Asparagus and Pistachio Risotto Recipe

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2 Member Reviews

By Nimmi on Jul 13, 2010

I make this often, when I want to just have one dish on the table.  I do it all the same way but finally, I fry up an onion some sliced garlic and some sliced ginger till nice and brown and crisp and add it to the rissotto and cover.  The flavours are great!

By Gayle on Jul 12, 2010

I was very inspired by the Asparagus and Risotto recipe as I already had the ingredients ready to go - except for the milk.  I did have coconut milk (lite) on hand.  So I used coconut oil - which gives the onions a delightful nutty flavor and at the end added the coconut milk.  This will be a family favorite - thanks for the great ideas!!


By maggie on Dec 17, 2010

Wow-I never would have considered making this until I saw your detailed photos-thank you!!!

By Marjorie on Jul 13, 2010

I have never tasted risotto ,this recipe seems tasty.I am going to make this soon as I get the asparagus . :-D

By Moi on Jul 12, 2010

Looks like curd rice garnished with chillies :-p

By CurryLeaf on Jul 12, 2010

You have hit the jackpot.The risotto is perfect.I too think risotto making is an art as it is not like our rice dishes or even paella.Love the combo of ingredients used.

By Radhika Vasanth on Jul 11, 2010

Have never tasted Risotto in ma life, it seems like a very comforting meal.

By sathya sankar on Jul 11, 2010

Wonderful Dish, Love risotto !

By elle @ lapsushumanus on Jul 11, 2010

I agree! Great photos! Personally I prefer it a little less creamy and more al-dente. If you have a pressure-cooker you can make this same risotto in 7 minutes! Thank you for the inspiration, I´ll be getting some asparagus out of the freezer for this risotto! I never considered garnishing with nuts... don´t have pistachios on hand but will substitute with roasted pine-nuts.

By Magic of Spice on Jul 10, 2010

Nice recipe, and great photos :wink:

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