Connect with Us
Call Customer Service:
- 1-844-WFM-TALK (1-844-936-8255)
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
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.