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Asparagus Risotto with Lemon, Oregano & Parmesan

 Asparagus Risotto with Lemon, Oregano & Parmesan

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

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


• 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!