Cooks in: 30mins
Levels: Medium
Serves: 4
List of Ingredients
- 1 QUART of vegetable stock
- 1 1/2 CUPS of Carnaroli rice
- 4 TBSP. of chopped onion
- 3 TBSP. of extra-virgin olive oil
- 3 TBSP. of Grana Padano, grated
- 12 of asparagus spears
- 8 of sage leaves
Method
1
Wash the asparagus. Using a potato peeler remove the woody part of the stem and slice the stems, leaving the tips intact.
2
Bring the stock to a gentle simmer. Cook chopped onion in oil for a minute or two over low heat. Add sliced asparagus, then rice, and cook, adding stock in 1/2 cup increments. After 10 minutes add the asparagus tips. Continue to cook until al dente (around 17-18 minutes).
3
Once the risotto is cooked, stir in the Grana Padano. Cut sage leaves into thin strips and add to the risotto. Serve.