Cristina Ferrare's Asparagus Risotto

Cristina Ferrare's Asparagus Risotto

Risotto With Fresh Peas and Asparagus
6 to 8 servings Ingredients:

  • 1 cup of fresh peas blanched for 2 minutes in boiling water, drain, rinse with cool water, and set aside
  • 1 cup of asparagus tips blanched for 2 minutes in boiling water, drain, rinse with cool water, and set aside
  • 6½ cups chicken stock, homemade or store-bought organic chicken broth, heated through
  • ½ teaspoon saffron
  • 3 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • ½ teaspoon kosher salt
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Zest from 1 lemon


  1. Combine the chicken broth and saffron in a saucepan and bring to a boil. Cover and keep warm over low heat.
  2. Heat a stock pot over medium-high heat until warm (about 30 seconds).
  3. Add oil, butter, onions, and salt. Sauté just until the onions turn translucent and are soft, about 8 to 10 minutes.
  4. Add the rice and cook, stirring frequently for 4 minutes.
  5. Add 2 cups of the warm broth and the white wine to cover the rice. Mix well.
  6. Bring to a gentle boil over low heat, boil gently until the liquid is almost gone.
  7. Stir in 3 more cups of broth, stirring about every 3 minutes and simmer until the liquid is absorbed.
  8. Add 1½ cups more broth, ½ cup every 3 to 4 minutes, to keep the rice mixture creamy.
  9. Continue to cook, stirring frequently, until the rice is cooked through, but still a bit firm in the center, about 10 to 12 minutes.
  10. The last 10 minutes of cooking, stir in the asparagus, peas, Parmesan cheese, and lemon zest.
  11. Adjust the the seasoning.
  12. Adding fresh lump crab meat or grilled seafood is a winning combination with the vegetable or just the fish alone!
  13. Use the juice from 1 fresh lemon to wake up the flavor!

Roasted Raisin and Pine Nut Asparagus With Raspberry Balsamic Glaze


  • 1 lb asparagus, trimmed
  • 2 tsps extra-virgin olive oil
  • ⅓ cup sliced red onion
  • 2 tbsp pine nuts
  • 2 ½ tbsps orange juice
  • 3 tbsps raisins
  • Fresh raspberries
  • Feta cheese
  • 2 tsps honey
  • ¼ tsp salt
  • ¼ tsp orange rind
  • ½ tsp black pepper
  • Raspberry balsamic reduction glaze drizzled

How to Make Balsamic Reduction Glaze:

  1. Bottle of any balsamic vinegar--the better the vinegar, the better the taste.
  2. Pour your bottle of vinegar in a stock pot. Try to use one with sloping sides as the liquid will begin to boil faster as well as reduce at a quickened pace.
  3. Turn the heat to high and wait for the vinegar to begin to boil.
  4. Reduce the temperature of the burner to medium.
  5. Continue simmering, uncovered, until 75% of the vinegar has evaporated.
  6. Remove the vinegar from the heat and allow it to cool and put in needle-nosed plastic bottle and refrigerate!

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