Spring asparagus takes center stage in this satisfying meal. Risotto is a simple dish, but each ingredient has a chance to shine, from artisan Italian rice, to the butter you choose. You can use the staples in your fridge, but we recommend the best bouillon, parmesan, and a dry white to hit the perfect notes. Enjoy the wine while stirring, and serve the most delicious butter (the French one!) with bread and radishes as an appetizer. All ingredients are available here at Driver’s Market, including California grown organic asparagus. Thank you to our produce manager xlc for this perfect spring dinner idea, an adaptation from SimplyRecipes.com.
Asparagus Risotto
Recipe by xlc joloronde, adapted from Simply Recipes
4 cups chicken or vegetable stock, kept warm
2 TBS butter, divided
½ cup chopped shallots
1 cup Carnaroli rice (you may use Arborio)
¼ cup dry white wine
½ pound fresh California Asparagus, trimmed, tips cut off, spears cut into thin disks
½ cup freshly grated Parmesan cheese
Salt & Pepper to taste
In a 3 or 4qt saucepan, melt 1 TBS butter on medium heat. Add shallots and sauté until translucent. Add in rice and cook, stirring, for 2 minutes more.
Slowly add in the wine, stirring gently until it’s fully absorbed.
Slowly add in the warm stock ½ cup at a time, stir gently until absorbed. Repeat this process in ½ cup increments until the last ½ cup.
Add the asparagus with the last 1/2 cup of the stock, stir and cook through until rice is still loose and asparagus is tender.
Stir in the parmesan and remaining butter. Salt and pepper to taste.
Serves 2 for dinner. Enjoy!
We recommend:
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