Asparagus Risotto




  1. Boil the asparagus in salted boiling water until tender, 1-2 minutes.
  2. Set aside in an ice bath to stop the cooking and maintain the green color.
  3. In a sauce pan over medium heat, bring the chicken stock to a gentle simmer and maintain over low heat.
  4. In a large, heavy pot or dutch oven, heat oil over medium heat.
  5. Add the onion and sauté until softened, about 4 minutes.
  6. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.
  7. Add the wine and stir until completely absorbed.
  8. Add the simmering stock one ladleful at a time, stirring frequently after each addition.
  9. Wait until the stock is almost completely absorbed (but rice isn’t dry on top) before adding the next ladleful.
  10. Remove 1/4 cup of stock to add at the end.
  11. When the rice is almost tender to the bite but slightly firm in the center, add the asparagus and a ladleful of stock.
  12. Cook, stirring occasionally, until the asparagus is heated through and the rice is al dente.
  13. Remove from the heat and stir in the butter, cheese and reserved 1/4 cup of stock.
  14. Season with salt and pepper to taste.

Recipe by REGAN BARONI at