Asparagus Risotto Recipe


  • 2 lb Green asparagus
  • 2 ounce Butter
  • 1 x Shallot, finely minced
  • 3 1/2 ounce Vialone, Carnaroli or possibly Arborio rice
  • 1/4 pt Dry white wine
  • 4 Tbsp. Freshly grated parmesan cheese
  •     Salt and black pepper to taste


Break The Tough Ends Off The Asparagus Spears And Throw Away. Cut Off The Extreme Tips And Coarsely Chop The Rest Of The Spears. Blanch The Tips In Lightly Salted Boiling Water.…

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