Asparagus Risotto — Robert St. John

Name: Asparagus Risotto — Robert St. John
Ingredients: 1 recipe Risotto (see recipe), made with vegetable or chicken stock; 2 Tbl Extra virgin olive oil; 1 bunch Fresh asparagus, woody ends removed and sliced thin on a bias 1” in length; 2 Tbl Shallot, minced; 2 Tbl Dry white wine; 1 cup Vegetable or chicken stock (recipe xxx); ¾ cup Pesto (see recipe); 1 cup Parmigiano Reggiano, shredded; 1 Tbl Kosher salt; ½ tsp Fresh ground black pepper

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Heat the oil in a large skillet over medium heat. Add the asparagus and shallots and stir until tender, about 3-4 minutes. Deglaze with the wine and continue…

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Ingredients

1 recipe Risotto (see recipe), made with vegetable or chicken stock
2 Tbl Extra virgin olive oil
1 bunch Fresh asparagus, woody ends removed and sliced thin on a bias 1” in length
2 Tbl Shallot, minced
2 Tbl Dry white wine
1 cup Vegetable or chicken stock (recipe xxx)
¾ cup Pesto (see recipe)
1 cup Parmigiano Reggiano, shredded
1 Tbl Kosher salt
½ tsp Fresh ground black pepper