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Asparagus Risotto

Janet Kirker
Chicago, IL

Chef demonstration

Demonstrated at Green City Market on April 6, 2013 by Chef Janet Kirker 

  • 3 1/2-4 cups chicken or vegetable stock
  • 1-2tbsp olive oil
  • 1 small onion, diced
  • 1/2 cup white wine
  • 1 cup arborio rice
  • 1/2-1 cup parmesan cheese, grated
  • 1 cup asparagus tips, blanched
  • 2 tbsp fresh parsley, rough chopped
  • 1 tbsp fresh tarragon or basil, rough copped
  • salt and pepper to taste
  1. Place the stock in a saucepan and heat over medium heat.
  2. Heat a heavy bottomed pot over medium lo heat and add olive oil
  3. Gently sweat the onions intil soft,  2-3 minutes. Add the arborio rice, stir well to coat.  
  4. Cook rice an additional 2 minutes while stirring constantly or until rice is lightly toasted.
  5. Add the white wine, and stir until evaporated
  6. Stir in one cup of the warm stock and cook until the pan is almost dry. 
  7. Continue repeating this process until the rice is cooked al dente or to your own liking.
  8. Turn down the heat to low and stir in cheese.  
  9. Add the asparagus tips and fresh herbs
  10. Season to taste with salt and pepper

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