Asparagus Risotto

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Ingredients

  • 1 pound asparagus, prepared in the manner of Madame Saint-Ange
  • 8 tablespoons (1 stick

Method

  1. Remove the asparagus from the cooking water (but RESERVE the water) and cut into inch-long pieces. Discard the woody ends, but peel any sections whose interior flesh is edible. Reserve the spears.
  2. Measure the cooking water. Top up to 5 cups with additional water if nec