Electric Skillet Asparagus Risotto

Ingredients

• green asparagus - Make sure to clean the asparagus well and trim the hard ends.
• olive oil - Since we are using the olive oil for frying, pure olive oil will do. You do not need to splurge on extra virgin.
• yellow onion - Or white onion if you prefer.
• Arborio rice - Its creamy texture makes it perfect for risotto.
• white wine - Such as a Pinot Grigio or Sauvignon Blanc. As the dish is simmering, the alcohol in the white wine is cooked out. However, if you are hesitant to use white wine, vegetable broth would be a great substitute. The asparagus risotto already calls for vegetable broth, so just replace the wine with ½ cup more.
• lemon - We will be using both the fresh lemon juice and zest.
• vegetable broth - For this recipe, you need to keep the vegetable broth warmed on the side while cooking the rice, adding it to the dish periodically. While the rice slowly absorbs the liquid, this promotes the gradual release of starch into the dish.
• butter - The butter will melt into the dish at the end, adding to the creamy texture and rich flavor.
• Parmesan cheese - For best results, use freshly grated Parmesan.

*Check recipe card for ingredient amounts.

How to Make Electric Skillet Risotto

1. Boil some water in your electric skillet by turning the dial to 400ºF and covering with the lid.
2. Cut the asparagus into 3 parts. Cook in the boiling water until tender, about 5 to 10 minutes (depending on the thickness). Drain and reserve.
3. Heat the olive oil in the electric skillet at 300ºF. Add the onion and cook until softened, about 5 minutes, stirring constantly.
4. Turn the skillet up to 375ºF. Add the rice. Using a wooden spoon, mix it around with the oil and then let it sear for 1 minute.
5. Stir in the wine and lemon juice, and cook until the alcohol evaporates, about 1 minute.
6. Add a few ladles of the warm broth. Sprinkle with some salt and pepper. Give it a mix.
7. Lower temperature to 250ºF and cook for about 20 minutes in total - You will be adding more broth into the rice and mixing it in while it is cooking. Each time it looks like the liquid has been absorbed, you can add a ladle full (about ½ cup - You may not need all of the broth) and stir it in. Stir frequently so that the rice does not stick to the bottom. You will know it's ready when the rice has a creamy and slightly firm but not crunchy texture.
8. Turn off the heat and stir in the reserved asparagus, butter and parmesan cheese until the butter is melted. Check the seasoning and add more salt and pepper, if needed.
9. Top with lemon zest. Serve immediately.

Top Tip

Do not rinse the rice ahead of time or you'll remove the starch--which gives the risotto its signature creaminess.

Serving Suggestions

This side dish can be matched with any meat such as this electric skillet pot roast and Greek lemon chicken thighs or seafood like my electric skillet salmon.

Storage & Reheating Instructions

This asparagus risotto is easy to reheat if you have any leftovers. I wouldn't recommend freezing it. It can harden and when it is reheated, the texture of the rice will be grainy. Refrigeration is the best option and risotto lasts up to about 5 days, so that is plenty of time to eat it up.

To reheat the risotto, you can:

• Boil ¼ cup broth for each cup of risotto.
• Add the risotto to the broth, and stir it for a few minutes or until mixed in.
• If it is still too thick, add a little more broth or water.

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