Asparagus Risotto



  • 1 cup short-grain white rice (like arborio or carnaroli)

  • 2 qts vegetable stock

  • 2 shallots;

  • 24 asparagus spears

  • 1 cup petite peas

  • 1 small green pepper

  • 2/3 cup dry white wine

  • 1 cup grated Parmesan

  • 2 tbsp butter cubed

  • 2 tbsp neutral oil, like vegetable oil.

  • salt and pepper


In a Revolution cocotte, bring vegetable stock to boil over medium heat. Blanch the asparagus for 7 minutes, drain (reserving the stock), and put into ice bath.

Wipe cocotte dry, sweat shallots and chopped green pepper in oil, add rice to coat and quickly toast.

Deglaze with wine and add reserved vegetable stock, ladle by ladle, as the rice absorbs it. Cook over medium heat for 18 minutes stirring constantly and adding stock as it is absorbed.

Stir in the peas with the last ladle of broth. When the rice is cooked, remove pot from heat, stir in the butter and Parmesan cheese, stirring and cover and let sit one minute before serving.