Risotto with Grilled Asparagus

For my restaurant recreation this month, I was inspired by a lobster & asparagus risotto dish at Davio’s but I wanted to make it at home. It also served as a reminder that risotto doesn’t only have to be winter food. With Mr. J’s new grill, this still allowed him to fill his grilling quota with the asparagus. Seriously, he wants to grill bfast/lunch/din.

I made this as a his/hers dinner that he had with steak and I had with lobster. The lobster wasn’t real so it was perfect to use in a cooked dish. I think I’ll use the remainder into some lobster mac & cheese.

The Three Bite Rule - Grilled Asparagus Risotto

Ingredients:

1/2 white onion, chopped
1 cup arborio rice
1 cup water
1 cup broth
1 cup white wine
1 tsp dijon mustard
3 tbs grated Parmesan
1 bunch asparagus
lobster or steak

Directions:

In a large saucepan, saute the onion in some olive oil over medium heat until they are translucent, about 5 minutes.
Add in the rice and stir regularly for a few minutes to toast it, then reduce heat to medium low.
In a medium saucepan, heat the water, broth, wine, and mustard to low heat.
Add a ladle of liquid to the rice until absorbed. Continue adding, stirring, and simmering until absorbed. Then adding the next ladle-ful in.
The Three Bite Rule - Grilled Asparagus Risotto
Grill the asparagus.
The Three Bite Rule - Grilled Asparagus Risotto
Chop into 1-inch sections.
Cook the lobster in butter and/or grill the steak.
Gently fold in the asparagus and Parmesan into the risotto.
The Three Bite Rule - Grilled Asparagus Risotto
Gently fold in the lobster meat.
The Three Bite Rule - Grilled Asparagus Risotto
Serve and enjoy!

Mr. J’s was asparagus topped with some grilled steak.
The Three Bite Rule - Grilled Asparagus Risotto
I liked the charred bits of the asparagus and I was careful to not overmix the asparagus. I didn’t want the pieces to be decimated or to lose all the grill marks into a blackened risotto!

The risotto was creamy and perfect. I think cooking it over medium-low heat is the ticket. If it is at a higher temp it really gets sticky versus creamy. It takes just a bit of patience, and about 25 min of cook time, but if somebody wants to keep an eye on it while the asparagus is grilling, it works out just fine. Or grill the asparagus first and let it hang out while cooking the risotto.

I could substitute grilled shrimp, or even salmon flaked apart, or grilled sausage…endless possibilities without even turning on the oven!

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