Asparagus Risotto

Prep Time

10 minutes

Cooking Time

20 minutes


4 people


4 cups vegetable or chickenbroth

 2 tbs olive oil 

4 green onions, chopped 

1 cup brown rice 

1 large bunch asparagus, cut into 2-inch pieces 

2 tbs unsalted butter 

1 tspn freshly ground black pepper 

1 tbs truffle oil 

1/2 cup grated parmesan cheese (optional)


1.   Bring broth to a boil in a small saucepan, lower heat and cover,maintain a simmer

2.   Heat olive oil in a large saucepan over medium heat

3.   Add cooked brown rice and green onions

4.   Cook for 5 minutes, stirring once or twice

5.   Begin adding broth, 1/2 cup at a time and cook for 20 minutes,stirring constantly

6.   Make sure that all broth is absorbed into the rice and risottobecomes creamy

7.   With the last 1/2 cup of broth, add the asparagus, butter, andblack pepper

8.   Stir in truffle oil and parmesan and serve