January 7, 2011

Asparagus Risotto

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When I joined the ShopRite Potluck blog panel, they sent us to the New York City Food and Wine Festival, where we were able to meet celebrity chef Tyler Florence and receive the newest cookbook he has out, Family Meal.

At the festival we were introduced to the other Potluck bloggers, and just by chance, two of the other bloggers lived relatively close to me, Keely and Emily, so we decided to get together and have a lunch date with our husbands. We all choose something of Tyler’s to make for the lunch

As a member of the blog panel, I received a box of Shop Rite’s risotto, so I decided to make a modified version of Tyler’s asparagus risotto!


1 bunch of asparagus, about 14 to 16 spears, with bottoms cut off
2 tablespoons of extra virgin olive oil
Fresh ground black pepper
3 tablespoons salted butter
1/2 onion, minced very fine
1 garlic clove, minced
2 cups of chicken broth
2 cups of water
2 cups of arborio rice
1 cup dry white wine
1/2 cup shredded parmesan cheese
1 tablespoon of white vinegar
4 eggs


Pre-heat oven to 400 degrees.

Fill a large bowl with ice water and bring a large skillet of salted water to a boil. Add half of the asparagus to the skillet and blanch for 1 minute or until it is bright green. Immediately plunge the asparagus into the ice water to stop cooking. Transfer the blanched asparagus into the ice water to stop the cooking process.

Transfer the blanched asparagus to a blender and puree for 1 to 2 minutes or until smooth.

Toss the remaining asparagus with the olive oil on  a baking sheet and season with salt and pepper. Roast the asparagus for 10 to 12 minutes or until it’s tender.

Melt the butter in a deep saucepan over medium heat. Add the onion s and garlic and cook slowly until the oni0ns are translucent, about 10 minutes.  Add rice and brown the rice for about 2-3 minutes. Add the wine and make sure it is completely absorbed by the rice. Then add the broth to the saucepan. Cook until most of the broth has been absorbed by the rice. Then add enough water to get above the rice and boil down again, taste and repeat if necessary. Stir in the cheese and season with salt and pepper. Set aside and keep warm.

Bring  a saucepan of water to a gentle boil. Add the vinegar and a pinch of salt. Crack the eggs into the saucer one at a time and gently slide them into the water. Poach for 2 minutes or until the whites are set but the yolks are still runny, carefully drain the eggs on a paper towel.

To serve, stir the asparagus puree into the risotto. Gently place the eggs and some roasted asparagus on the  top of your risotto in your serving dish.