Asparagus Risotto

Made with our Calivines Sauvignon Blanc

Serves: 4   |   Prep Time: 10 min   |   Total Time: 50 min

  • 1 pound asparagus, trimmed and cut into 2-inch lengths
  • 5 cups canned low-salt chicken broth
  • 3 tablespoons Lodi Olive Oil Miller's Blend
  • ½ cup onion, chopped
  • 1 ½ cups arborio rice or medium-grain white rice
  • ½ cup Calivines Sauvignon Blanc
  • ¾ cup parmesan cheese, freshly grated
  1. Place asparagus pieces on baking sheet, drizzle with Lodi Olive Oil Miller's Blend to coat. Place in 425ºF oven for 5-10 minutes until tender.
  2. Bring chicken broth to a simmer in a saucepan. Reduce heat to low and keep broth hot. Heat Lodi Olive Oil Miller's Blend in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add Calivines Sauvignon Blanc and cook until liquid evaporates.
  3. Continue cooking until rice is tender but still slightly firm in center. Add chicken broth 1 cup at a time and stirring frequently, about 20 minutes. Add roasted asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
  4. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

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