Adrienne's Spring Asparagus Risotto


  • 6 cups homemade chicken-vegetable-mushroom stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 pound field-grown asparagus, woody stems discarded, cut into 2-inch lengths on a diagonal (about two and one-half cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium-sized leek, white part only, cut in half lengthwise and thinly sliced
  • 3 garlic cloves, finely chopped
  • One and one-half cups Arborio rice
  • A generous pinch of saffron threads soaked in 1 tablespoon hot water
  • One-half cup white wine
  • 1 ounce Parmigiano-Reggiano cheese, grated (about one-third cup)
  • 2 tablespoons coarsely chopped Italian parsley


Adrienne's Spring Asparagus Risotto

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