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Loretta’s Asparagus Risotto

by Loretta Metcalf, InsideOut Magazine


  • 3 to 4 cups canned low-salt chicken broth or vegetable broth
  • 1 teaspoon butter
  • 1 tablespoon Lodestar olive oil
  • 1 large shallot, chopped small
  • 1 cup Lundberg Farms organic Arborio rice
  • ⅛ cup white wine preferably Sauvignon Blanc
  • ½ to ¾ freshly grated imported Italian Parmesan cheese (to your taste)
  • 1 tablespoon finely chopped fresh Italian flat leaved parsley (optional)
  • 1 tablespoon fresh Myers lemon juice
  • 2 teaspoons grated fresh Meyers lemon zest
  • ¼ to ½ lb asparagus cut on diagonal into ¾ to 1 inch pieces


  1. Bring broth to simmer in large saucepan over medium heat and add asparagus pieces.
  2. Simmer until al dente.
  3. Remove asparagus from broth and cool immediately in cold water to stop cooking.
  4. Strain and set aside.
  5. Cover broth to keep warm.
  6. Combine butter and olive oil in large, heavy saucepan or sauté pan over medium heat.
  7. Add shallots and sauté until tender.
  8. Add rice; cook and stir about a minute.
  9. Add wine and stir until evaporated, abut 30 seconds or so.
  10. Add about one cup or more of hot broth to rice; simmer until absorbed, stirring frequently.
  11. Add remaining broth _ cup at a time; be sure that all broth has been absorbed before adding more.
  12. Continue stirring frequently until rice is creamy and tender.
  13. When rice is done to your taste, stir in cheese, asparagus, lemon juice, lemon zest, and parsley.
  14. Season with salt and pepper. Serve.
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