The Housewife Modern

Inspiration & Resources for the modern homemaker

Asparagus Risotto Cakes: flavorsome, taste of asparagus, creaminess of risotto, light crispness from griddle. If you thought you hated asparagus, give it another try.

Asparagus Risotto Cakes

Sharing is caring!

Jump to Recipe Print Recipe

I confess. I used to hate asparagus. Loathed it. I would see pictures of it artfully arranged and think “doesn’t matter how you plate it, it still tastes horrible.” But as part of cooking, I make myself try new things. I don’t give up on a food. Seriously. This was the fifth way of preparing asparagus I tried. I loved it. I slowly started to appreciate the taste of asparagus. And now I’m finding I’m liking it in a wider variety of dishes.

I got this recipe from the owner of a small farmer’s market about 20 miles outside of Charleston, South Carolina. It was hand-written. So I have NO IDEA if it was her own creation or if it was headline news in a cooking magazine. I did a quick internet search and couldn’t find a recipe that matched, so I’m hoping I’m not stealing the recipe from Julia Child or something.

This recipe is DELICIOUS. It is also, honestly, a bit time-consuming to make. Not hard by any means- because you’re purposely cooking the risotto to the point it clumps, so no trying to make the “perfect risotto”- but it does take a bit of time. But it is worth it.

There are a LOT of step-by-step pictures below, so it might take a minute to load!

Asparagus Risotto Cakes: flavorsome, taste of asparagus, creaminess of risotto, light crispness from griddle. If you thought you hated asparagus, give it another try.
Not that I recommend letting your asparagus gets wilted…but if it does, refresh it by letting it sit in a bowl of ice water. It will plump back up and turn brighter green. The taste that is lost won’t reappear, though.
Not that I recommend letting your asparagus gets wilted…but if it does, refresh it by letting it sit in a bowl of ice water. It will plump back up and turn brighter green. The taste that is lost won’t reappear, though.
If you have a double boiler, this won’t be necessary. But here is how I steam my asparagus. (Use what you’ve got, I say…haha). Steam asparagus over boiling water for 5 min. Rinse in cold water & chop.
If you have a double boiler, this won’t be necessary. But here is how I steam my asparagus. (Use what you’ve got, I say…haha). Steam asparagus over boiling water for 5 min. Rinse in cold water & chop.
Heat olive oil in large saucepan over medium heat. Add onion. Cook until translucent. Add garlic. Cook 1 minute.
Heat olive oil in large saucepan over medium heat. Add onion. Cook until translucent. Add garlic. Cook 1 minute.

Here is the “fun” part.
Add rice & stir 2 minutes.
Add 1 cup stock. Simmer hard, stirring, until liquid is reduced by half to three-quarters and mixture thickens.
Add rest of stock 1/2 to 1 C. at a time, stirring constantly.
Cook until rice is cooked through and begins to clump (past the point you would normally cook risotto).

Add rice and stir 2 minutes. It might seem odd stirring rice without adding liquid, but it is necessary. It soaks up the remaining oil and juice, giving it a great flavor and making it cook better.
Add rice and stir 2 minutes. It might seem odd stirring rice without adding liquid, but it is necessary. It soaks up the remaining oil and juice, giving it a great flavor and making it cook better.
Add 1 cup stock. Simmer hard, stirring, until liquid is reduced by half to three-quarters and mixture thickens.
Add 1 cup stock. Simmer hard, stirring, until liquid is reduced by half to three-quarters and mixture thickens.
Continue stirring as the liquid reduces.
Continue stirring as the liquid reduces.
Note it is getting thicker and taking more time for liquid to fill in space.
Note it is getting thicker and taking more time for liquid to fill in space.
It is getting even thicker. This is the thickness we are going for with each addition of broth.
It is getting even thicker. This is the thickness we are going for with each addition of broth.
More broth is added. Stir while liquid reduces.
More broth is added. Stir while liquid reduces.
Continue to stir. Getting thicker. This needs a little more time before adding stock.
Continue to stir. Getting thicker. This needs a little more time before adding stock.
All the broth is added. Cook until rice is cooked through and begins to clump (past the point you would normally cook risotto).
All the broth is added. Cook until rice is cooked through and begins to clump (past the point you would normally cook risotto).
Add rest of ingredients except for bread crumbs. Stir, making sure cheese melts in.
Add rest of ingredients except for bread crumbs. Stir, making sure cheese melts in.
Spread mixture on baking sheet. Allow to cool.
Spread mixture on baking sheet. Allow to cool.
Form into 12 patties. Cover with breadcrumbs.
Form into 12 patties. Cover with breadcrumbs.
Heat griddle to 250°. Cook until well-browned. I usually turn it a couple of time during the cooking process. Be careful when flipping (they’re prone to breaking apart).
Heat griddle to 250°. Cook until well-browned. I usually turn it a couple of time during the cooking process. Be careful when flipping (they’re prone to breaking apart).
Well-browned. Let them cool a minute before eating them (trust me, I tend to nibble right off the griddle).
Well-browned. Let them cool a minute before eating them (trust me, I tend to nibble right off the griddle).
I split one open above so you could see it; outside will be nicely browned, inside won’t really “cook” further, just warm up. It already tastes great! Doesn’t need to cook further.
I split one open above so you could see it; outside will be nicely browned, inside won’t really “cook” further, just warm up. It already tastes great! Doesn’t need to cook further.

 

Print
2.50 from 2 votes

Asparagus Risotto Cakes

Ingredients

  • 1 lb. asparagus tough ends removed, ~1" .
  • 1 Tbsp. olive oil
  • 3/4 C. white onion diced
  • 2 cloves garlic minced
  • 1 & 1/2 C. arborio rice
  • 6-8 C. chicken broth warmed
  • 2 Tbsp. unsalted butter
  • 1/2 C. freshly grated Parmesan cheese
  • 1 tsp. lemon juice
  • Dash salt & pepper
  • 1 C. bread crumbs

Instructions

  • Mise en place (always!).
  • Steam asparagus over boiling water for 5 minutes. Rinse in cold water and chop. (Discard tough ends).
  • Heat olive oil in large saucepan over medium heat. Add onion. Cook 1-2 minutes, until translucent. Add garlic. Cook 1 minute.
  • Add rice and stir 2 minutes.
  • Add 1 cup stock. Simmer hard, stirring, until liquid is reduced by half to three-quarters and mixture thickens. Add rest of stock 1/2-1 cup at a time, stirring constantly. Cook until rice is cooked through and begins to clump (past the point you would normally cook risotto).
  • Remove from heat. Add butter, cheese, lemon juice, chopped asparagus, salt, & pepper. Stir until cheese melted.
  • Spread mixture on baking sheet. Allow cool.
  • Form into approximately 12 patties. Cover with breadcrumbs. Heat griddle to 250°. Cook until well-browned, turning 1-2 times while cooking.
Asparagus Risotto Cakes: flavorsome, taste of asparagus, creaminess of risotto, light crispness from griddle. If you thought you hated asparagus, give it another try. #asparagus #risotta #appetizer #sidedish

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating