Chef John’s Asparagus Risotto

Asparugus RisottoThis is not your typical risotto. In fact, Chef John Charles’ Asparagus Risotto recipe features a combination of exhilarating ingredients. Another Italian recipe that you can knock your guests out of the park with. Devour the recipe below and stay tuned for Chef John’s final recipe next week.


2 tablespoons olive oil

1 onion, chopped

3 garlic cloves, minced

1-1/2 pounds asparagus, trimmed and thinly sliced on a bias, set tips aside

¼ pound pancetta, small dice

1 quart of homemade chicken stock

1 ¼ cups of Italian arborio rice

Pinch of saffron

¾ cup of dry Italian white wine

2 tablespoons butter

¾ cup – 1 cup freshly grated Parmigiano Reggiano


1. In a risotto pan or large skillet heat the olive oil over medium to just above medium heat. Add the pancetta and cook until crisp, about 3 minutes.

2. Add the onion, garlic, and thinly sliced asparagus to the pan. Cook until onion softens, about another 2-3 minutes.

3. Add the arborio rice and stir constantly making sure to coat the rice evenly with the oil, about a minute.

4. Add the wine and continue stirring until wine evaporates. Start adding the stock a cup at a time, stirring constantly.

5. When the stock has been absorbed add another cup of stock and repeat this process until the rice is al dente. About 18-20 minutes.

6. About five minutes before the rice is al dente, stir in the asparagus tips.

7. Finish the risotto with butter, and then stir in the cheese and season to taste.

Connect with Our January Chef of the Month:


Instagram: @chef_john_charles

Facebook: Chef John Charles

Twitter: @chef_john_charl

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