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5 cups homemade or store bought stock (chicken or vegetable works)
1 bunch asparagus, woody ends snapped off and reserved, and stems cut into 1 inch pieces
1 tbsp butter
1 tbsp olive oil
1 large shallot, minced
1 cup Arborio rice
½ cup dry white wine
½ cup grated parmesan cheese
2 tbsp mascarpone
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper, to taste
Bring the stock and asparagus ends to a boil in a large pot, then reduce heat to a simmer and let cook for about 30 minutes.
In a separate large pot, bring salted water to a boil and set up an ice bath. Add asparagus to the boiling water and cook for about 2 minutes, or until bright green. Remove asparagus from water and plunge in an ice bath. Let sit for about 2 minutes, then drain thoroughly and set aside.
Meanwhile, in a medium-sized heavy bottomed pot or deep-sided skillet heat the butter and olive oil over medium heat. Add the shallot and cook until it begins to soften, about 4 minutes. Season with salt and pepper, then add the rice and stir to coat, cooking for about 1 minute.
Add wine and cook; stirring until it has evaporated, about 2 minutes. When wine has evaporated, stir in one cup of the asparagus stock at a time, stirring frequently until it has all absorbed. Continue adding stock 1 cup at a time, until the rice is tender (but still has a slight bite), which should take about 20-25 minutes. When rice is cooked to your liking, remove from heat add the grated parmesan cheese, mascarpone, reserved asparagus and chopped parsley. Season to taste and serve warm.