Risotto with Asparagus


This recipe makes a delicious meal whether its for dinner or as a holiday side dish. It can be altered using your favorite seasonal vegetables. 

Risotto with Asparagus

Serves 4-6

OO&B Ingredients: Tonda Iblea Italy Extra Virgin Olive Oil


1 ½ lbs. fresh asparagus, cleaned

½ cup unsalted butter

1 Tbsp. Tonda Iblea Italy extra virgin olive oil

1 yellow onion, finely chopped

2 cups Arborio or Carnaroli rice

½ glass dry white wine

Approx. 5 cups low-sodium vegetable or chicken broth

Parmesan cheese

Sea salt and freshly cracked black pepper, to taste


  • Cut off the asparagus tips and set aside. Remove the tough end of the stems and boil the asparagus in a small amount of salted water until tender. Drain, saving the water, and mix the asparagus in a blender until smooth and creamy; add it back to the water it cooked in. Keep warm.
  • Melt ¼ cup of the butter in a separate wide pan with the 1 tbsp. of  our OO&B Tonda Iblea Italy Extra Virgin Olive Oil, add the onion and sauté over medium heat for a few minutes. Turn up the flame and add the rice, stirring it into the onions.
  • Add the wine and cook until it evaporates. Lower the heat and add ladlefuls of the boiling vegetable stock, adding just enough to keep the rice barely submerged. Five minutes before the rice is done add the asparagus tips and pepper.
  • When cooked, stir in the remaining butter and let sit for a few minutes. Serve with a drizzle of Tonda Iblea extra virgin olive oil and a sprinkling of parmesan cheese.

Specialty gourmet ingredients at our E-Commerce store www.OliveOilandBeyond.com

or at our Balboa Island gourmet shop:  210 Marine Avenue, #A  Newport Beach, CA


Categories: Holiday Cheer, Holiday Meals, In the Kitchen, In the Shop, Main Course, Olive Oil, Olive Oil of the Month, organic, pasta, Restaurant recipes, Side Dish, slow cooker, Thanksgiving, Thanksgiving Inspiration, vegetarian


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