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Chef D: Asparagus Risotto

2 Tbsp. Butter

1 medium onion finely chopped

1 cup finely chopped Asparagus

8 cups chicken Stock

2 cups of Arborio Rice

½ cup white wine

1 Tbsp. butter

2/3 cup parmesan cheese




In a large heavy saucepan over med/high heat melt Butter, once butter is melted add onions.

Stir ingredients over med/high heat until soft (not browned).

At the same time, simmer the chicken stock over medium heat.

Reduce the heat under the onions to medium and add the Italian rice. Stir constantly for 3 minutes, then add the white wine. Again, keep stirring to prevent sticking, as the wine is absorbed by the rice.

Then, start adding the chicken stock, 1 cup at a time. (Each cup must be absorbed before adding the next.) Stir to keep from sticking.

Once 6 cups of chicken stock have been added, add the remaining stock ½ cup at a time.  At this point add Asparagus.

Be sure to sample taste the rice – it should be tender but still a little firm to bite (that is, never mushy).

Fold in 1 tbsp. butter, then parmesan cheese, and season with salt and pepper.


Note: Risotto takes about 20 minutes once the first liquid is added

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