Asparagus and Hazelnut Risotto

First seen in Hot Off the Griddle, April 2004

From Deborah Palmer of A Movable Feast

An especially good recipe for men who like to stir things up.  


  • 1 Tbsp butter
  • 1 cup Arborio rice
  • 1 medium onion, chopped
  • 3 to 4 cups of chicken stock, heater to boiling and kept warm
  • 1 bunch asparagus
  • 1/4 to 1/2 cup hazelnuts, toasted with skins rubbed off
  • 2 to 4 Tbsp freshly ground parmesan cheese
  • Freshly ground black pepper to taste


  1. In a heavy bottomed pot, saute onion in butter for 2 to 3 minutes. Add rice and stir for 1 to 2 minutes.
  2. Slowly begin adding stock 3/4 of a cup at a time for the first 3 or 4 additions, then 1/2 a cup at a time.
  3. After each addition, gently stir rice while liquid is being absorbed.
  4. Repeat process until liquid is absorbed or rice is just tender to the bite. This should take about 20 minutes.
  5. Cut asparagus into 1 to 2 inch pieces. Add them with the toasted hazelnuts to the risotto.
  6. Grate parmesan cheese over top.
  7. Add a little pepper.

Serve and enjoy.

Posted on September 9, 2015 and filed under rice & grain.