Asparagus Risotto


1 pint G-Free Vegetable or Chicken Stock
1 bunch Asparagus
1 small Yellow Onion, diced
1 cup Arborio Rice
½ cup White Wine
Saffron Threads
½ cup Parmesan Cheese
Salt & Pepper
Lemon Zest


Trim the Asparagus, put woody ends in stock and bring to a gentle boil, then turn heat to low.  Cut the rest of the asparagus into ½ “ pieces, set aside.

Add 1 ½ Tbsp. Olive oil to a large high sided pan over medium or medium-low heat.  Sweat onions in oil until soft.  Pour in Arborio rice, stir for 2-3 minutes.  Ladle in hot broth 1 ladle-full at a time, after first ladle add ½ the asparagus.  Stir the risotto constantly until it is fully cooked, adding liquid as needed, the rice will slowly absorb the liquid so keep stirring.  Use enough liquid so that the rice releases its starches and makes that nice creamy broth that risotto sits in.  After 10 minutes add the rest of the asparagus and continue to add the broth until rice is cooked through.

Meanwhile, bloom a few threads of saffron in warm water.  You have to do this first because the saffron needs to let out its flavor.  After risotto is finished cooking, pour in the saffron & water, add ½ c. parmesan cheese, stir.  Add salt & pepper to taste.  Transfer to serving plate and garnish with lemon zest, parmesan shavings and broccoli raab flowers.

Recipe Courtesy:  Working Class Foodies

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