Spring Asparagus Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Although asparagus is available year round, and we do enjoy that convenience, we treasure our Connecticut crop every late spring because as with everything else, freshly harvested always tastes better.


  • 7 cups water
  • 3 ribs organic celery, cut into ½-inch slices, including leaves
  • 2


  1. Measure the water into a medium pot. Add the celery, butter, onion, and a little salt and pepper to taste. Cover and bring to a boil over high heat. When it reaches a boil, reduce the heat to medium. Cook, covered, at a medium boil for about 30 minutes, stirring occasionally,