Asparagus Risotto

It's been a few days since last post....I am slacking! The next recipe I will share is a new favorite and it is cooking on my stove as I type. I am a huge fan of rice and in the past few years have become a lover of risotto. For those of you that think it is complicated it isn't so don't be afraid! It is a great base for any meal and you can even make it a meal itself by adding a protein(scallops are great!) Once you get the hang of the concept, you can add whatever you like to the risotto. Peas, tomatoes, spinach, mushrooms, pepper, etc. Anyways, asparagus is in season and last week Rachael Ray made an asparagus risotto. I of course decided to make it and ended up tweaking it along the way. for you meat lovers out there, a piece of grilled chicken or some tilapia would be delicious served along side. 


Asparagus Risotto:


1 bunch of asparagus chopped into 1-2 inch pieces (anywhere from 5-10 spears)
1 cup arborio rice
3-4 cups chicken stock(1 box)
2 garlic cloves smashed and diced
1/2 onion diced or 1 shallot diced(shallots are as yummy but a little milder then an onion)
3-4 fresh thyme sprigs
2-3 Tbs mascarpone cheese(SO worth the investment)
2 Tbs butter
1/2 cup FRESH grated Parmesan cheese(again the fresh makes a world of difference)
salt/pepper to taste


Preheat a large skillet to medium heat and add 2 Tbs EVOO. Add onions, garlic and thyme and saute for a couple of minutes. Add rice and saute until rice appears translucent. To mixture add 1 cup chicken stock and reduce heat to low. Once liquid is absorbed, add another cup. Continue process until rice is al dente.(takes about 30 minutes total) Once rice is cooked, pull out thyme sprigs. Add asparagus and cook through about 2-3 minutes. Remove risotto from the heat and add butter, parm, and mascarpone and stir. Add salt and pepper to taste. Serves 2 healthy portions as a meal or 4 sides.