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Creamy Risotto

  • Author: Serena Poon


  • 4 cups chicken or vegetable broth
  • 1/4 cup extra virgin olive oil
  • 1 cup finely chopped onion
  • 2 cups uncooked Arborio rice
  • 2 cups white wine
  • 1/4 teaspoon freshly ground black pepper (to taste)
  • 1/8 teaspoon freshly ground white pepper (optional)
  • 2 tablespoons butter or vegan butter
  • 1/2 cup grated Asiago cheese (or vegan parmesan cheese)
  • 24 asparagus spears, cut into pieces
  • Salt, as needed


1. Bring broth to boil in a medium saucepan; reduce heat and simmer.

2. Heat 2 tablespoons of oil in a large saucepan. Add onion, reduce heat, and sauté for 1 minute. Add rice and cook, stirring to coat, about 2 minutes.

3. Add half of simmered broth to rice and cook, stirring constantly, until the rice absorbs the broth, about 6-8 minutes. Add remaining broth and simmer, stirring, until broth is absorbed, another 6-8 minutes. Add wine and simmer, stirring, until risotto is creamy and the rice is tender. Add pepper(s), butter and cheese.

4. Steam asparagus until tender, about 4 minutes; add to risotto.

5. Garnish with fresh microgreens or herbs of choice