Asparagus Risotto | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Asparagus Risotto

Source:

Sarah Henkin, CUESA’s Market Chef

This recipe was demonstrated at the FOOD WISE BOOTH on February 27, 2009.

INGREDIENTS

1 medium yellow onion, finely chopped
2 stalks celery
3 stalks green garlic (white and light green part only) thinly sliced, divided
1½ cups Arborio rice
½ cup white wine
4-5 cups chicken or vegetable stock
6 spears asparagus - ends broken off, blanched and cut into 1” pieces
½ cup grated parmesan cheese
1 tablespoon unsalted butter
1 lemon, zested and juiced
Extra-virgin olive oil
Salt
Freshly ground pepper
Mint leaves (if available) to taste - very thinly sliced

PREPARATION

  1. In a medium sauce pot, heat olive oil until shimmery - cook onion, celery, and ⅔ green garlic until soft. Add 1½ cups arborio rice and sauté for one minute then slowly add white wine and stock ½ cup at a time, wine first, waiting until all liquid is absorbed before adding the next. Continue to add the chicken stock until the rice becomes tender but stop before it becomes mushy.

  2. When the rice is cooked to desired doneness, stir in asparagus, mint, remaining green garlic and cheese. Add the butter and stir until melted. Season to taste with salt, freshly cracked pepper, lemon zest and lemon juice.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »