Spring Asparagus Risotto

Name: Spring Asparagus Risotto
Yield: Serves 6
Ingredients: Sea salt and pepper; 2 organic shallots, finely chopped; 2 tablespoons organic extra-virgin olive oil; 3-4 tablespoons freshly grated Parmigiano-Reggiano cheese; 1 large bunch (about 1¼ pounds) local asparagus, tough stems trimmed and discarded, remaining stem and tips cut into ½-inch pieces; 7 cups water; 3 ribs organic celery, cut into ½-inch slices, including leaves; 2 tablespoons organic butter or organic vegan buttery spread; 2 ½ cups Arborio rice; 1 spring onion, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

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.

Ingredients

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

Main course
Spring
Gluten-free
Vegetarian

Method

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,