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.
| Type: | Entrée or Side Dish |
| Servings: | 2-4 servings |
| Kitchen Time: | 25 minutes |
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Great with: |
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In your Kit:
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K&M Cortina’s Risotto Starter
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K&M Asparagus & Parmesan Bisque
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K&M Asparagus with Everything Compound Butter
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Shaved Parmesan
Pantry:
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Salt & Pepper
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White Wine (optional)
PREPARATION:
1) Pour the risotto base into a large pan over medium heat and break apart with a wooden spoon. Add ½ cup white wine or water and bring to a simmer.
2) Cook until the liquid is almost absorbed, then add 1-1½ cups of asparagus & parmesan bisque. Stir occasionally until the liquid is absorbed and the rice is tender, about 5-10 minutes.
Chef’s Tip: If you like your risotto more al dente, start with ½ cup of water and add more according to your taste.
3) Stir in the asparagus, compound butter, and half of the parmesan cheese and cook until asparagus is just tender-crisp, adding an additional ¼ cup of water, if needed. Taste and adjust seasoning with salt and pepper.
4) Transfer to a serving dish and top with remaining parmesan. Serve and enjoy!
