Spring Risotto with Asparagus

Name: Spring Risotto with Asparagus
Total time: 50 min
Ingredients: 3 tbsp Colavita Extra Virgin Olive Oil; 3 tbsp unsalted butter, divided; 4 large spring onions or scallions, trimmed and sliced ¼ inch thick, white and green parts kept separate; 2 cups Colavita Arborio Rice; 4 cups Rachael Ray Low Sodium All-Natural Chicken Stock; Kosher salt; Freshly ground black pepper; ½ lb asparagus, trimmed, sliced on the bias ¼ inch thick, stems and tips kept separate; Finely grated zest of 1 lemon; ¼ cup freshly grated parmesan cheese

colavitarecipes.com

Classic spring risotto with asparagus is freshened up by the addition of fresh and tender spring onions. Lemon zest adds a citrus note.

View full recipe on colavitarecipes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colavitarecipes.com.

Share this recipe:

Cooking tools:

Microplane
Saucepan
Stove
Wooden spoon
Ladle
Chef's knife
Cutting board
Grater
Serving bowl

Ingredients

3 tbsp Colavita Extra Virgin Olive Oil
3 tbsp unsalted butter, divided
4 large spring onions or scallions, trimmed and sliced ¼ inch thick, white and green parts kept separate
2 cups Colavita Arborio Rice
4 cups Rachael Ray Low Sodium All-Natural Chicken Stock
Kosher salt
Freshly ground black pepper
½ lb asparagus, trimmed, sliced on the bias ¼ inch thick, stems and tips kept separate
Finely grated zest of 1 lemon
¼ cup freshly grated parmesan cheese