Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Asparagus

    Asparagus

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Shallot

    Shallot

  • Arborio Rice

    Arborio Rice

  • White Cooking Wine

    White Cooking Wine

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

  • Lemon

    Lemon

METHOD

1
• Place a small saucepan over high heat. Add 4 cups water and 1/2 teaspoon kosher salt. • In a bowl, combine about 2 cups water, 1 cup ice and 1/2 teaspoon kosher salt. • Set bowl near the stove.
2
MISE EN PLACE • Peel and mince shallot. • Pick and finely chop parsley and oregano leaves. Reserve stems. • Discard tough asparagus ends. Remove and reserve tips. Cut tender stalks at an angle into 1/2-inch pieces. • Juice lemon.
3
• When water boils, add asparagus. Cook until bright green but still crisp, 1-2 minutes. • With a slotted spoon, transfer asparagus to ice water. Reserve hot water. Stir asparagus, and let cool. • Transfer asparagus to a towel to drain.
4
• Return saucepan to high heat. Add bouillon cube and herb stems. • When broth boils, turn off heat. Keep warm on the stove.
5
While broth heats: • Place a sauté pan over medium heat. Add 2 teaspoons olive oil. When oil is hot, add shallot. Cook, stirring, until shallot begins to turn translucent, 2-3 minutes. • Stir in rice. Cook, stirring, until rice begins to turn glassy, 1-2 minutes. • Remove pan from heat. Stir in wine, and return to heat. Cook, stirring, until wine is nearly evaporated, about 1 minute.
6
• Remove herb stems from broth, or just avoid adding them to risotto. • To rice, add 1/4 cup broth. Cook, stirring continuously, until liquid is almost fully absorbed. • Repeat until you’ve used all broth, and rice is tender but still firm (“al dente”). • If, after adding all broth, you’d like the rice more cooked, add a bit of warm water. Cook, stirring, until water is absorbed.
7
Fold in asparagus.
8
• Remove pan from heat. • Stir in butter, half of Parmesan, 1 tablespoon lemon juice and chopped parsley. • Taste and adjust seasoning as desired with remaining lemon juice and kosher salt. (The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir. )
9
Divide risotto between 2 plates or bowls. Top with Parmesan, and enjoy!