asparagus risotto

Asparagus Risotto

Don’t believe the fake news that asparagus does not go well with wine. Everything (almost) goes well with wine; you just have to get the right combination. Here is a way to enjoy the springtime freshness of both asparagus and our new 2016 Russian River Valley Sauvignon Blanc.

INGREDIENTS:

  • 8 cups of stock (chicken or vegetable)
  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 1 ½ cups Arborio rice
  • Salt
  • 1 garlic, minced
  • ½ cup Taft Street Sauvignon Blanc
  • 1 pound asparagus, trimmed and cut into 1 inch lengths
  • ¼ cup grated Parmesan cheese

COOKING INSTRUCTIONS

  1. Heat stock in pot, keep hot.
  2. Heat oil in skillet and cook onion until tender, about 3 minutes. Add rice and garlic and stir until rice turns opaque. Add wine. Add stock in ½ cup portions, stirring until absorbed. Continue adding stock for 10-12 minutes; then add asparagus and stir and add stock until less than a cup remains (25 minutes total).
  3. Stir in last of the stock with cheese. Taste and season as needed. Risotto should be creamy. Serve at once in shallow soup bowls.

Enjoy!

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