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Spring Asparagus Risotto

  • 4 1/2 cups low-sodium chicken or vegetable broth

  • 2 tsp olive oil

  • 1/3 cup shallots, chopped

  • 1 cup arborio rice

  • 2 oz dry white wine

  • 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long

  • 1-2 tsp fresh lemon juice

  • 1/4 cup chopped fresh parsley

  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • salt and fresh cracked pepper, to taste

  • 1 tsp grated lemon zest for garnish

  • In a large saucepan, heat broth over medium-high heat.

  • When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

  • In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.

  • Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.

  • Add the wine and stir until it is absorbed.

  • Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.

  • Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.

  • Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.

  • When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.

  • Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.



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