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Asparagus Risotto


  • 4 cups vegetable broth

  • 1 Tbsp olive oil

  • 3 shallots, diced

  • 4 garlic cloves, minced

  • 1 ½ cups arborio rice

  • ½ cup Pinot Grigio

  • 1 lemon, juiced and zested

  • 1 bunch asparagus, trimmed

  • Salt and pepper to taste


  1. In a medium saucepan, heat vegetable broth and allow to simmer.

  2. Heat a large pan over medium heat and add shallots and garlic. Sauté for 4-5 minutes until translucent.

  3. Reduce the heat, and add the arborio rice to the pan. Leave to toast for 1 minute.

  4. Add the Pinot Grigio and lemon juice to the pan and continuously stir until the wine has dissolved and no longer smells like alcohol.

  5. Using a ladle, add the vegetable broth to the rice one spoonful at a time. Stir into the rice until it mostly evaporates. Continue this process until all vegetable broth has been added. Stir continuously.

  6. Finally, toss in the trimmed asparagus and continue to cook until all the vegetable broth has evaporated.

  7. Add salt and pepper to taste. Top with zested lemon. Enjoy!


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