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Lemony Asparagus Risotto

Servings 4 servings


  • 1 bunch asparagus
  • 2 tbs. grapeseed oil or other high-smoke-point cooking oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 6 cups chicken or vegetable stock
  • 1/2 cup Parmesan cheese
  • Juice of 1 lemon
  • Salt and pepper to taste (I used about 2 tsp. salt and 1 tsp. pepper.)


  1. Cut the bottom two or so inches (the tough, woody parts) off of the asparagus spears, then cut the remaining stalks into bite-sized pieces. Add them to a sauté pan with one tablespoon of the oil and sauté until tender, about seven minutes.
  2. Add the second tablespoon of the oil, the onion, and the garlic to a large pot over medium heat; let sauté, stirring occasionally, until the onion has softened and become translucent, about four minutes. Stir in the rice and let it toast for a minute or two before adding the white wine.
  3. Once the wine has evaporated and the rice has absorbed its lovely flavor after a minute or so, begin the process of adding in the stock. About every three to five minutes - when you sense that it's time - incorporate a ladleful of stock to the rice, allowing it to fully absorb each batch of stock before ladling in the next one. It should take about 35-45 minutes to add in all six cups of the stock via this process.
  4. When all of the stock is gone and has been fully absorbed by the rice, you should be left with a risotto of a wonderfully creamy consistency (if the consistency is too thick, you can add more stock or even a bit of water to help thin it). Stir in the Parmesan cheese, lemon juice, cooked asparagus, and desired amounts of salt and pepper. And you’re done! Serve immediately to fully enjoy the creamy luxuriousness of the fresh risotto.