Asparagus Risotto

Main Dish

In Italy, the locals say, “Rice is born in water, but dies in wine.” Italy is the largest rice producer in Europe, and most of it is planted in the Lombardy and Piedmont regions in the north. This version of risotto dies with a dry white wine, but it’s the asparagus and pesto that bring the dish to life.

Ingredients

1 recipe Risotto (see recipe), made with vegetable or chicken stock
2 Tbl Extra virgin olive oil
1 bunch Fresh asparagus, woody ends removed and sliced thin on a bias 1” in length
2 Tbl Shallot, minced
2 Tbl Dry white wine
1 cup Vegetable or chicken stock (recipe xxx)
¾ cup Pesto (see recipe)
1 cup Parmigiano Reggiano, shredded
1 Tbl Kosher salt
½ tsp Fresh ground black pepper

Instructions

Heat the oil in a large skillet over medium heat. Add the asparagus and shallots and stir until tender, about 3-4 minutes. Deglaze with the wine and continue cooking for 2 minutes. Add the stock and bring to a simmer. Immediately add the cooked risotto, pesto and shredded cheese. Stir frequently until stock has been absorbed and the risotto is hot.

Divide among 6-8 bowls and finish with additional shredded cheese and extra virgin olive oil as needed.

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com