Asparagus Risotto with Mint

Ingredients

  1. 6 cups chicken stock or low-sodium broth
  2. 1 1/4 pounds medium asparagus—ends trimmed and reserved, spears sliced on the diagonal 1/4 inch thick
  3. 4 mint sprigs, plus 2 tablespoons chopped mint leaves
  4. 2 teaspoons fennel seeds
  5. 2 tablespoons extra-virgin olive oil
  6. 1 small onion, finely diced
  7. 1 celery rib, finely diced
  8. 1 1/2 cups arborio or carnaroli rice
  9. 1/2 cup dry white wine
  10. 2 tablespoons unsalted butter, softened
  11. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  12. Salt and freshly ground black pepper

Description

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