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Asparagus Risotto with Lemon, Oregano & Parmesan

Asparagus Risotto with Lemon, Oregano & Parmesan


Ingredients

Asparagus, 6 ounces

1 Edward & Sons Low Sodium Veggie Bouillon Cube

Parsley, 2 sprigs

Oregano, 4 sprigs

1 Shallot

Arborio Rice, 3/4 cup

White Cooking Wine, 1 ounce

Butter, 2 pats

Parmesan Cheese, 1 ounce

1 Lemon

Olive Oil

Kosher Salt

Directions

Step 1

  • Place a small saucepan over high heat. Add 4 cups water and 1/2 teaspoon kosher salt.
  • In a bowl, combine 1 cup ice, about 2 cups water and 1/2 teaspoon kosher salt. Set bowl near the stove.

Step 2

MISE EN PLACE

  • Peel and mince shallot.
  • Pick and finely chop parsley and oregano leaves. Reserve stems.
  • Discard tough asparagus ends. Remove and reserve tips. Cut tender stalks at an angle into 1/2-inch pieces.
  • Juice lemon.

Step 3

  • When water boils, add asparagus. Cook until bright green but still crisp, 1-2 minutes.
  • With a slotted spoon, transfer asparagus to ice water. Reserve asparagus cooking liquid in pan.
  • When asparagus is cool, transfer to a towel to drain.

Step 4

  • Return cooking liquid to high heat. Add bouillon cube and herb stems.
  • When broth boils, reduce heat to very low.

Step 5

While broth heats:

  • Place a deep sauté pan over medium heat. Add 2 teaspoons olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
  • Add rice. Cook, stirring, until rice begins to appear glassy, 1-2 minutes.
  • Carefully add wine. Cook, stirring, until wine is nearly evaporated, about 1 minute.

Step 6

  • Remove herb stems from broth, or just avoid adding them to risotto.
  • To rice, add 1/4 cup broth. Cook, stirring continuously, until liquid is almost fully absorbed.
  • Repeat until you’ve used remaining broth, and rice is tender but still firm (“al dente”).
  • If, after adding all broth, you’d like the rice more cooked, add a bit of warm water. Cook, stirring, until water is absorbed.

Step 7

  • Fold in asparagus.
  • Remove pan from heat.

Step 8

  • Stir in butter, half of Parmesan, 1 tablespoon lemon juice and chopped herbs.
  • Taste and adjust seasoning as desired with remaining lemon juice and kosher salt.

Note: If risotto is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir.

Step 9

  • Divide risotto between 2 plates or bowls.
  • Top with remaining Parmesan, and enjoy!