Asparagus Risotto

Asparagus Risotto


4 1/2 c  Low sodium chicken/vegetable broth

½ tsp  Fresh lemon juice

2 tsp   Olive Oil

¼ c  Chopped fresh parsley

2 oz.  RCW TLC*

¼ c   Grated Parmigiano-Reggiano, plus more for serviing

1/3 c  Shallots

1 tsp  Grated lemon zest for garnish

1 c  Arborio Rice


Salt/fresh cracked pepper for taste

¾ lb Thin Asparagus Spears, cut in 2 inches long




·  In a large saucepan, heat broth over medium-high heat.  When it boils, reduce heat to a simmer and maintain over low heat.  Taste for salt and adjust.

·  In a large heavy saucepan over med heat, heat the oil and shallots; sauté for 3 to 4 min.  Add the  rice so that it is coated; sauté until rice slightly translucent, about 2-3 min.  Add the wine and stir until absorbed

·  Add a ladleful of simmer stock; stir and wait until absorbed before adding the next.  Stir gently and constantly.

·  Continue this process until the rice is creamy, tender to bite, but firm in center.  Add the asparagus and the last ladle of broth; cook for 5 min.  total time about 30 minutes give or take.

·  When liquid is absorbed, remove from heat and stir in the lemon juice, parsley and parmesan.  Enjoy with a glass of TLC as well…