Hearty Risotto With Asparagus

    Fresh, local asparagus is great for your health and your palate. Enjoy this heart-warming recipe.


    • 1 onion diced
    • 2 cups rice, Arborio or Valencia
    • 4-5 cups vegetable stock, simmering in saucepan
    • 1 T. minced garlic
    • 1 T. minced shallots
    • Olive oil
    • 1 bunch asparagus, cut into 1-inch pieces
    • 3 T. Parmesan cheese, grated
    • 1 T. butter, or to taste
    • Salt and pepper, to taste
    • Fresh parsley, chopped


    1. Dice tomatoes and fresh basil for garnish. Trim asparagus and cut into 1-inch pieces.
    2. Blanch asparagus in boiling water for 2 minutes, move to an ice bath using a slotted spoon and then dry on paper towels. Set aside.
    3. Saute onions in olive oil until translucent. Add garlic and shallots and sauté for 1 minute.
    4. Add rice and coat with oil. Add some stock at a time, stirring until most of the liquid is absorbed each time.
    5. Test consistency of the rice when it starts to appear translucent around the edges. Add one final spoon of stock, asparagus, butter, and fresh parsley; salt and pepper to taste.
    6. Garnish with diced tomatoes and fresh basil. Serve warm.

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    Read More:
    How To Grow Your Own Asparagus
    Creamy Asparagus Soup (Sans Cream)

    Nancy Massotto is the Founder and Director of the Holistic Moms Network, a national 501(c)(3) non-profit organization. Nancy has a passion for living holistic and works to help parents connect, learn and support one another on their journeys through parenting and holistic living. Find more information about Nancy on her website or follow her on Facebook and Twitter.