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Risotto With Asparagus and Sage

This is a great spring time dish featuring delicious fresh asparagus and Sage. Here’s how I do it:



Ingredients:

1 cup Arborio rice

1 small onion or 2 shallots chopped fine

1/2 cup white wine

4 cups vegetable stock

1 bunch asparagus steamed and cut in 2-3” pieces

1 small bunch fresh sage

1/3 cup grated Parmesan cheese

butter/olive oil 1-3 tbs


I make a basic veggie stock I just add water to a medium pot with 1 carrot, 1 stalk celery an1/2 onion chopped in big chunks and simmered for 20 mins with a bit of S&P., keep on low simmer. In a deep skillet add 1 tbs butter and 1 tbs olive oil, heat and simmer onions 2-3 mins. Add the rice and toast it for 2-3 mins stirring constantly then add the wine and stir till it’s completely absorbed then add stock 1 ladle at a time stirring often, keep adding till rice softens but is still a bit toothsome, not mushy, add a pinch of S&P. In a separate skillet add a little butter and add the asparagus and simmer till hot, then add the fresh Sage and simmer till it’s slightly crisp. Turn flame off rice, add the Parmesan cheese, stir then add the asparagus/sage and incorporate. Serve hot in bowls with an additional sprinkle of cheese.





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