Spring Risotto

Laura Frantz My Kentucky Kitchen, Newsletter, Recipes

4 cups chicken stock (I use gluten-free stock)
2 Tbsp unsalted butter, divided
1/2 cup chopped shallots
1 cup Arborio rice
1 Tbsp lemon juice and 3 Tbsp water
1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled, and the spears cut into thin rounds
1/2 cup freshly grated Parmesan cheese
Salt and pepper


1. Heat the stock in a small saucepan until it comes to a low simmer.

2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter over medium heat. Add the shallots and cook for 1-2 minutes until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.

3. Continue cooking and stirring rice, adding a little bit of hot stock at a time, cooking and stirring until it is absorbed and the rice is tender, but still firm to the bite, about 20-25 minutes. Don’t go stir crazy:) All this stirring pays off in the end…

4. Continue adding stock, 1/2 cup at a time, but only after the previous addition has been absorbed by the rice. Stir often to prevent the rice from sticking to the bottom of the pan.

5 With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through.

6 Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat and serve. Pairs well with a green salad, rotisserie chicken, pork tenderloin, or oven-roasted shrimp.