Asparagus Risotto

Recipe adapted from Moira Hodgson at the New York Times


1 bunch asparagus
2 spring onions, minced
1 pinch red pepper flakes
3 tablespoons butter
1 tablespoon vegetable or olive oil
2 cups arborio rice
1 to 1-1/2 quarts hot chicken or vegetable stock
salt and pepper
1/4 cup freshly grated parmesan cheese
2 tablespoons chopped parsley or chives


Trim the ends off of your asparagus and steam until al dente.  Cool and cut into 3/4-inch pieces.  In a large, heavy skillet or dutch oven, sauté the spring onions in the butter and oil with a pinch of red pepper flakes until they are translucent.  Add the rice and cook, stirring constantly, so that the rice is thoroughly coated in the oil and slightly toasted.  Add the asparagus and sauté for a minute.  Add a cupful of the hot stock and cook, stirring constantly, until the rice has absorbed the liquid.  When the first cup of stock has been absorbed, continue to add the stock, a cupful at a time, until all of the stock has been used.  Start checking your risotto after about 4 cups of liquid have been added.  You want the rice well cooked, but not mushy.  It should still be a bit firm.  Add salt and pepper to taste.  Stir in the cheese, sprinkle, with the herbs and serve immediately.