Asparagus & Parmesan Risotto


This is one of our favorite spring meals - it's an easy weeknight dinner that's impressive enough for entertaining! This makes for a great side dish or a tasty vegetarian, gluten-free entrée.

Servings: 2 (entrée) - 4 (side dish)
Kitchen Time: 30 minutes 
Allergens: milk
Pairs Great With: Cold Brew Tiramisu


In Your Kit: 

  • K&M Risotto Starter

  • K&M Asparagus & Parmesan Bisque

  • K&M Asparagus with Everything Compound Butter

  • K&M Shaved Parmesan

Pantry Items: 

  • Olive Oil
  • Salt & Pepper

  • White Wine (optional)



1) Chop the asparagus into bite-size pieces, add to a large pan along with a tablespoon of olive oil, and cook until just tender-crisp. Remove from pan and set aside.

2) Add the risotto starter into the same pan (no need to clean!) over medium heat and break apart with a wooden spoon. Carefully pour in ½ cup white wine (or water) and cook on medium low heat until the liquid is almost absorbed (about 5 minutes).

3) Carefully pour in 1-1½ cups of asparagus & parmesan bisque, stirring occasionally, until the mixture thickens, and the rice is tender (about 5-10 minutes).

4) Turn the heat off and stir in about 2 Tbsp compound butter and half of the parmesan cheese. Taste and adjust the seasoning with salt and pepper.

5) Transfer to a serving dish and top with remaining parmesan. Enjoy!



K&M Risotto Starter (arborio rice, water, onion, butter, garlic), K&M Asparagus &
Parmesan Bisque (asparagus, onion, garlic, parmesan, sour cream, parsley, cayenne, kosher salt), K&M Asparagus with Everything Compound Butter (asparagus, K&M everything compound butter [butter, shallot, garlic, red wine vinegar, chive, parsley, maldon salt, black pepper]).

Written by Kitchen & Market