The Recipe

Asparagus Risotto

COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
Asparagus Risotto
likes5
pins427
tweets0

11

Ingredients

DESCRIPTION

Asparagus adds fresh flavor to this classic risotto dish from chef Marco Canora's "Salt to Taste" cookbook. Top with quail egg, if desired, for an elegant finish. Photo credit: John Kernick



INGREDIENTS

  • 5 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, peeled and very finely chopped
  • Coarse salt and freshly ground black pepper
  • 2 cups Arborio or other short-grained rice
  • 1 cup dry white wine
  • 6 to 8 cups , or store-bought low-sodium chicken broth, heated Easter Broth
  • 1 pound asparagus, trimmed and thinly sliced, plus shaved tops for garnish
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more, shaved, for garnish
  • 1/2 cup Asparagus Puree
  • 6 to 8 quail eggs, for serving (optional)

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

Other Tasty Recipes

Caramel Apple Sticky Buns
Caramel Apple Sticky Buns

published on Aug 17th 2009

by The Pioneer Woman

942
18,857
0
Scalloped Potatoes and Ham
Scalloped Potatoes and Ham

published on Apr 9th 2012

by The Pioneer Woman

2,827
54,969
0
Scones
Scones

published on Jul 18th 2013

by BBC - Food

5,006
10
0
How to Make a Choco Taco
How to Make a Choco Taco

published on Feb 24th 2009

by Serious Eats

704
4,552
0

More from this Publisher

Peanut-Butter Surprises
Peanut-Butter Surprises

published on Oct 16th 2013

by Martha Stewart

53
12,287
0
Royal Icing
Royal Icing

published on Oct 16th 2013

by Martha Stewart

0
14,578
0
Easiest Indian Stew
Easiest Indian Stew

published on Oct 16th 2013

by Martha Stewart

70
11,695
0
Warm Vanilla Cider
Warm Vanilla Cider

published on Oct 16th 2013

by Martha Stewart

109
10,236
0