


You're one step away from building your shopping list. Log in to get started



Risotto with Asparagus
- 10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
- 32 ounces low-sodium chicken broth divided
- 2 teaspoons extra-virgin olive oil
- 1 shallot finely chopped
- 1 cup uncooked arborio rice
- 1/2 cup grated parmesan cheese divided
- 1/4 teaspoon fine sea salt
- 1 tablespoon finely chopped chives (optional)
- 1/4 teaspoon ground black pepper
While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add shallot and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
Remove pot from heat and stir in 1/3 cup cheese, asparagus, salt and pepper. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
See our Terms of Service.
- 10 asparagus spears trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
- 32 ounces low-sodium chicken broth divided
- 2 teaspoons extra-virgin olive oil
- 1 shallot finely chopped
- 1 cup uncooked arborio rice
- 1/2 cup grated parmesan cheese divided
- 1/4 teaspoon fine sea salt
- 1 tablespoon finely chopped chives (optional)
- 1/4 teaspoon ground black pepper