Asparagus Scallion Risotto

I’m all about keeping meals simple this spring: last week it was simple grilled haddock with rhubarb tomato salsa, and the week before it was over-easy egg sandwiches with spring greens. Making risotto this week was a time commitment, so it’s best to keep the ingredients simple. Asparagus and scallions, two stars of the spring season, are the stars of this dish.

The asparagus is from Stillman’s Farm in New Braintree, MA. Now that the Natick Farmers Market has moved outside for the season, they’ve added a lot more vendors, and Stillman’s is one of them. Also new this year is Wildwood Mushrooms, a specialty mushroom farm located in the Sutton, MA. I’ve written many times before about the lack of mushrooms at farmers markets, and now it seems that my problem is solved! I cannot wait to use mushrooms in my meals, especially after learning all about their health benefits last week

And today is Opening Day of the Needham Farmers Market! We’ll be stopping by and looking for new vendors and ingredients to write about for next week’s post! Visit the Needham Farmers Market at Garrity Way, Needham, from 12 – 4 pm. See you there!

Asparagus Scallion Risotto

Makes 2 servings

Total time: 60 minutes

In My Basket

1 bunch of Asparagus (from Stillman’s Farm, New Braintree MA)

1 bunch of Scallions (from Natick Community Organic Farm, Natick MA)

2 tbsp Ghee (from Full Moon Ghee, Greenfield MA)

From the Pantry

1 cup of arborio rice

3 cups vegetable broth

Freshly grated parmigiano-reggiano

salt and pepper, to taste

  1. Wash and dry fresh produce. Small dice asparagus and scallions. Place the white bottoms of the scallions in one bowl, and the asparagus and green scallion tops in another bowl.
  2. Add the white scallions and ghee to a large, deep skillet over medium heat. Cook for a few minutes or until translucent. Add the rice and cook about 2 more minutes, stirring rice to coat in ghee.
  3. While the rice cooks, pour the broth into a saucepan and bring to a simmer. Add 1/2 cup of broth to the rice at a time, stirring constantly so that the rice does not stick to the bottom of the pan. When the liquid is mostly absorbed by the rice but not dry, add more broth, and repeat until all of the broth is used. Keep adding broth as needed until rice cannot absorb anymore liquid (might require a cup of extra liquid, white wine or water can be used as well). The more liquid added, the softer the rice will be and the better the consistency of the risotto.
  4. Add asparagus and green scallions to the pan of rice with the last cup of broth. Salt and pepper generously, cook until desired rice consistency and the asparagus has turned bright green.
  5. Serve immediately with the freshly grated cheese on top. Enjoy!


Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.

One Comment Add yours

  1. chefkreso says:

    This asparagus risotto looks stunning!

    Liked by 1 person

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