Can I make this recipe vegetarian?

Absolutely! For a vegetarian version, simply omit the chicken broth and use vegetable broth instead. The flavor will still be amazing.

How do I store leftover risotto?

While risotto is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth to restore creaminess. Microwaving might make it a bit gummy, though.

Can I substitute the Comte cheese?

Comte cheese offers a nutty and slightly sweet flavor that complements asparagus beautifully. If you can't find it, Gruyere is a good substitute. Parmesan will also work, but it has a sharper, saltier taste.

Can frozen asparagus be used?

Yes, you can use frozen asparagus. There’s really no need to thaw it first, just add it to the risotto during the last few minutes of cooking. Fresh asparagus gives a nicer texture, though, if you have it.

Do I really need Arborio rice?

Arborio rice is the classic choice for risotto because of its high starch content, which contributes to the dish's creamy texture. Carnaroli rice is another excellent option. Regular long-grain rice won't work as well.

This creamy Asparagus and Comte Risotto is spring on a plate! The subtle, nutty flavor of Comte cheese perfectly complements the fresh, slightly grassy taste of asparagus. It’s an elegant dish that’s surprisingly simple to make at home.

Risotto often gets a bad rap for being fussy, but honestly, it’s all about patience and a little bit of stirring. Think of it as a meditative process. Plus, the end result is so rewarding – a comforting bowl of creamy goodness that's sure to impress.

One of my fondest memories involves a cooking class I took in Italy, where I learned the secrets to a truly exceptional risotto. The instructor emphasized the importance of using quality ingredients and paying attention to detail. That lesson has stayed with me, and I try to bring that same level of care to every dish I prepare. Give it a shot and you might be a convert!

Asparagus and Comte Risotto

Name: Asparagus and Comte Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Spring
Ingredients: 1 cup Arborio Rice; 1 pound Asparagus; 1/2 cup Comte Cheese, grated; 4 cups Chicken Broth, warm; 1 Shallot, minced; 1/2 cup Dry White Wine (optional); 2 tablespoons Olive Oil; 2 tablespoons Butter; to taste Salt; to taste Freshly Ground Black Pepper

Indulge in the creamy delight of Asparagus and Comte Risotto, a sophisticated yet simple dish that brings together the fresh flavors of spring. With nutty Comte cheese and tender asparagus, it's a culinary experience you won't want to miss.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

📖 Instructions

Get prepped! Chop the asparagus into 1-inch pieces, reserving the tips. Mince the shallot. Grate the Comte cheese. Measure out the rice and broth. Having everything ready to go makes the cooking process much smoother. Trust me, you'll appreciate this step!
In a large pot, warm the olive oil over medium heat. Add the minced shallot and cook until softened, about 3 minutes. Stir frequently to prevent burning. Burnt shallots? Nobody wants that.
Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. The rice should become translucent around the edges. This toasting step is crucial for developing the risotto's signature flavor.
Pour in the white wine (if using) and let it simmer until it's almost completely absorbed, stirring constantly. The aroma at this point is just intoxicating! If you're not using wine, just skip this step and move straight to the broth.
Begin adding the warm chicken broth, one ladleful at a time, stirring continuously. Wait until each ladleful of broth is almost completely absorbed before adding the next. This gradual addition of broth is what creates the creamy texture of risotto. Patience is key!
Continue stirring and adding broth for about 20-25 minutes, or until the rice is cooked al dente – tender but still slightly firm to the bite. Don’t rush this! It's a labor of love, but so, so worth it.
During the last 5 minutes of cooking, stir in the chopped asparagus (excluding the tips). Add the asparagus tips during the last 2 minutes. This ensures the tips remain bright green and slightly crisp. Nobody likes mushy asparagus.
Remove the pot from the heat and stir in the grated Comte cheese and butter. Season with salt and freshly ground black pepper to taste. Stir vigorously until the cheese and butter are melted and the risotto is creamy and luscious. Oh my goodness, this smells divine!
Let the risotto rest for a minute or two before serving. This allows the flavors to meld together even more. Garnish with extra grated Comte cheese and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy every single spoonful!
A good tip is to keep the broth warm in a separate pot while you're making the risotto. This will help maintain a consistent temperature and prevent the cooking process from slowing down.