Asparagus Risotto
  • 1/4 cup shallots, diced fine
  • 1/2 stick butter
  • 1 c. Arborio rice
  • 6 c. chicken broth
  • 2 tb. thyme
  • 1 c. white wine
  • 1 tsp. black pepper
  • salt to taste
  • 2 tb. olive oil
  • 1 lb. asparagus, washed, cut into 1/2 to 1 inch pieces
  • Parmesan cheese, grated


Wash asparagus well, sliced, mix with olive oil and 1/2 tsp. salt and spread on a baking sheet. Bake in 400 degree oven until crunchy, about 10-15 mins.

In a small pan, saute shallots with butter, add the rice and cook for a couple minutes. Add the wine and chicken stock a little at a time, until rice is almost cooked. Add the aspargus and toss.

Add parmesan cheese as the final step.