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Asparagus Risotto

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Asparagus Risotto

Ingredients

  • 1 pound asparagus
  • 3 tbsp plus 1 teaspoon butter
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/2 cup dry white wine (or 1 tbsp lemon juice and 1/4 cup water)
  • about 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
  • 1/2 cup freshly grated parmesan cheese
  • salt and pepper
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