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Asparagus Risotto

Prep time
45 mins


Celebrate spring using local asparagus in this risotto.


5 cvegetable broth (or chicken broth)
1 lbasparagus (woody ends removed, chopped)
1⁄4 csun-dried tomatoes (chopped - reconstitute in hot water if not packed in oil)
2 Tshallots (diced)
2 Tolive oil
1 carborio rice
1 lemon (zest of)
1 cbasil (fresh, chopped)
1⁄2 cparmesan cheese, grated
2 Twatercress (or parsley, chopped)
1⁄3 cwalnuts (chopped)


Heat broth in a saucepan over medium high heat. Bring to a simmer, cover, and reduce heat to low.

Sauté asparagus, sun-dried tomatoes and shallots in olive oil in large, heavy saucepan for 2-3 minutes. Add rice and stir well to coat with oil; sauté for about 1-2 minutes. Add broth to rice, ½ cup at a time, stirring until the rice has absorbed the broth. Keep at a simmer and stir farily constantly until the rice is tender, but still slightly firm, about 20-25 minutes.

Remove from heat and add lemon zest, fresh basil, cheese, watercress, and walnuts and gently fold in to incorporate. Serve warm.