Think of this recipe as a model or basic risotto recipe. You can vary it in many ways, substituting other vegetables, alone or in combination, depending on the season: in spring, freshly shelled green peas or fava beans; in summer, peeled and seeded red-ripe tomatoes, zucchini, or sweet peppers roasted and peeled; or in autumn, fresh fennel or chunks of butternut squash.
6 cups chicken stock (or vegetable stock, for vegetarian)
1 ½ pounds fresh asparagus
¼ cup extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
1 teaspoon sea salt
1 garlic clove, chopped
2 cups rice for risotto
½ cup dry white wine
¾ cup freshly grated Parmigiano Reggiano cheese
1 tablespoon unsalted butter freshly ground pepper
Recipe courtesy of Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook, Bantam Books.
KariL says: You mention adding a 1/4 cup of parmesan cheese at the end. But the recipe calls for 3/4 cup. Where does the other 1/2 cup go?
Tess—Oldways says: Hi Karil — the remaining Parmigiano Reggiano can be passed around the table and used to top everyone’s plates of risotto!
Ina Vag says: Delicious. Especially with a sprinkle of black pepper.
jon jaqua says: spent hours preparing this recipe and then spent more hours enjoying. I will be looking for more of this
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