Asparagus Risotto

Asparagus Risotto

This risotto recipe from the Culinary Institute of America is best enjoyed in spring with the farm fresh flavors of asparagus, bright Meyer lemon and seasonal Dungeness crab.


For the Risotto:
1 lb. (45 grams) Asparagus
3-1/2 cup (840 mL) Chicken Stock
1 Tbsp (15 mL) Extra Virgin Olive Oil
1/2 cup (80 grams) Yellow Onion, finely chopped
1 cup (205 grams) Arborio Rice
Kosher Salt (as needed)
1/2 cup (120 mL) Dry White Wine
3 oz (85 grams) Fresh Chèvre
3 Tbsp (10 grams) Parmesan Cheese, grated
6 oz (170 grams) Dungeness Crab Meat, or lump crab meat
1 tsp (1.5 grams) Meyer Lemon Zest, or regular lemon zest
Black Pepper, freshly cracked (as needed)

For the Asparagus:
Water (as needed) Ice (as needed)  
The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

Hestan Cue helps you cook to perfection, everytime

Learn More
As Seen In: