Naptime’s Browned Butter Asparagus Risotto

adapted from recipes by Giade de Laurentiis and Mario Batali


1 lb. fresh asparagus, blanched and cut into 2 inch pieces
5 T. unsalted butter, room temperature
medium onion, finely chopped
1 ½ c. Arborio rice
½ c. white wine
4 c. chicken stock (I use Knorr bouillon cubes when I don’t have homemade stock on hand)
½ c. fresh grated parmesan


1. In a wide saucepan, I usually use my Dutch oven, heat the butter over medium heat. Allow the butter to warm until it turns a warm, golden brown and has a nutty fragrance. About 1 ½ to 2 minutes.
2. Add onion and saute until translucent. About 4 minutes.
3. Add rice and stir until it is coated with the butter and well-mixed with the onion. Then, add the wine and deglaze the bottom of the pan, scraping up any browned bits.
4. Simmer until the wine has completely evaporated. Then, add ½ c. of the chicken stock and stir until it is completely absorbed. Continue adding the chicken stock by ½ c. until it absorbed. About 10 minutes.
5. Once all the chicken stock has been added, cook until the rice is tender to the bite. About 5 minutes.
6. Remove risotto from heat and add remaining parmesan and butter. Stir until completely absorbed.
7. Finally, add the asparagus pieces, stirring into the risotto. Break prosciutto pieces over rice and serve.

Naptime Notes

Naptime Recipe Serving ideas

This is a delicious recipe that is flexible in every way. If you would rather make it with vegetable stock, go right ahead. Or, if you’d rather use mushrooms or peas instead of asparagus, that is fine, too.

Naptime Stopwatch

Pre-chopping the onions and blanching the asparagus saves a lot of time when assembling the meal in the evening. This way, the total assembly in the evening is about 30 minutes, maximum.

Naptime Reviews

Adults and children alike love risotto, including mine. It is soft enough for my toddler to chew, but sophisticated all of us for dinner.

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