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Asparagus Risotto
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Nothing better than fresh asparagus risotto on a stormy spring night. Asparagus is the harbinger of spring.
Course: Main Course
Cuisine: Californian
Servings: 4
Author: Barbara
Ingredients
  • 1 large bunch asparagus
  • 1 tbls butter
  • 1 tbls olive oil
  • ½ large onion diced
  • 2 cloves garlic minced
  • 1 qt organic chicken or vegetable stock
  • 1 cup or more white wine use a citrusy Sauvigion Blanc or an unoaked Chardonnay
  • 1 cup Arborio rice
  • 1/3 cup or more Reggiano Parmigiano grated
  • Parmigiano shaved
  • 1 lemon juiced and grated
  • 3 sprgs Italian flat leaf parsley minced
Instructions
  1. Bring the stock to a simmer.
  2. Slice asparagus on 1” diagonal, separating the tips from the stocks.
  3. Heat the butter or olive oil on high. Saute onion and garlic .

  4. Add the rice, sautéing until hot. 

  5. Then add the wine until the rice is almost dry.
  6. Slowly add the stock, ½ cup or less at a time, stirring almost constantly.
  7. Let the rice fully absorb the liquid before adding more.
  8. When the rice is somewhat transparent and the inside is pearl-like (notice the rice grains on the back of the wood spatula), add the lemon juice, zest and asparagus pieces. Stir gently for 3-4 minutes. Add the tips the last of the stock and or a little more wine. Stir gently for 2-3 minutes.
  9. Fold in the Parmigiano and parsley.
  10. Serve quickly, using the shaved Parmigiano and a feathering of parsley.

  11. Notice the moist quality of the risotto

Recipe Notes

Serve with Chardonnay: Wind Gap, Woodruff Family Vineyard; Alfaro Family Winery, Lindsay Paige; Odonata, Santa Lucia Highlands: Hahn (for a Buttery Oaked chardonnay For Tea: San Benito Tea Company Herbal Sun Tea for a lemony peppery punch or Limon Lemon Citron for a blast of citrus