Blog Posts by Shawanna Yang

  • Asparagus Risotto

    Asparagus Risotto

    In California winter can transition to spring in a flash. It seems like yesterday we were beset by chilly storms while the forecast for this week is all sunny and 70s. Daffodils are blooming, as are cherry trees, and the truest test of spring, asparagus in the market can be found for less than $2 a pound. I just couldn't resist these at the market today, and cooked them up into a creamy risotto. This recipe is a a classic asparagus risotto recipe. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint.


    Print Options Asparagus Risotto Recipe
    • Prep time: 10 minutes
    • Cook time: 35 minutes

    If you want to make this a vegetarian dish, use vegetable stock or water instead of the chicken stock.

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    • 2 Tbsp unsalted butter, divided
    • 1/2 cup chopped shallots
    • 1 cup arborio rice
    • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
    • About 4 cups chicken stock
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