Asparagus Risotto

Serving size:
 4 Servings


    • 5 c
    • vegetable broth (or chicken broth)
    • 1 lb
    • asparagus (woody ends removed, chopped)
    • 1⁄4 c
    • sun-dried tomatoes (chopped - reconstitute in hot water if not packed in oil)
    • 2 T
    • shallots (diced)
    • 2 T
    • olive oil
    • 1 c
    • arborio rice
    • 1
    • lemon (zest of)
    • 1 c
    • basil (fresh, chopped)
    • 1⁄2 c
    • parmesan cheese, grated
    • 2 T
    • watercress (or parsley, chopped)
    • 1⁄3 c
    • walnuts (chopped)
45 minutes
Ready in
45 minutes


Celebrate spring using local asparagus in this risotto.


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.