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Asparagus Risotto
Servings: 4
Author: Jackie
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 3-4 medium sized shallots finely sliced
  • 1 cup RiceSelect Arborio Rice
  • 1 cup dry white wine
  • ½ teaspoon fresh or dried thyme
  • 3 cups chicken or vegetable stock
  • 1 ½ cups asparagus ends trimmed and sliced into small pieces
  • ¼ cup mascarpone cheese
  • Parmesan Cheese for garnish
  • Salt and pepper to taste
  1. Heat butter and olive oil in a large saucepan over medium-high heat.
  2. Add the shallots and reduce the heat to medium. Sauté shallots for about 5 minutes minutes or until softened.
  3. Increase heat to medium-high temperature and add rice. Stir to coat with butter/oil. Cook until rice is a golden color, stirring constantly, about 2 minutes.
  4. Once rice is golden in color, add the wine. Reduce heat to medium-low and cook until the wine has almost fully absorbed into the rice, stirring regularly. Sprinkle with salt, pepper, and thyme.

  5. Add 1 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1 cup at a time, stirring regularly, until the liquid is absorbed and the rice is al dente, about 20 to 30 minutes. 

  6. Remove from heat and stir in mascarpone cheese.
  7. Season again with salt and pepper to taste (if needed) and garnish with parmesan cheese. Serve immediately.