Fresh Asparagus Risotto

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Fresh Asparagus Risotto to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Fresh Asparagus Risotto, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 teaspoon ground white
• pepper
• 3 cups water
• 2 cups chicken broth
• 3 tablespoons butter or margarine,
• divided
• 1 pound fresh asparagus spears,
• diagonally sliced into 1-inch
• pieces
• 1/2 cup chopped onion
• 1 cup uncooked RiceSelect®
• Arborio Rice
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer

Step 2: Technique & Execution

Reduce heat to low and keep warm

Step 3: Technique & Execution

Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp

Step 4: Technique & Execution

Remove asparagus; set aside

Step 5: Technique & Execution

In same saucepan, cook onion in remaining 1 tablespoon butter until soft

Step 6: Technique & Execution

Add rice and stir 2 to 3 minutes