Skip to content
Spring Asparagus Risotto

Spring Asparagus Risotto

  1. Heat the oil and butter in a large frying pan. Add chopped shallot and cook about 2 minutes. Add bibigo™ Cooked Sticky White Rice and stir to combine.
  2. Pour in the white wine and stir until dissolved.
  3. Pour in ½ cup of broth, bring to a boil and cook until absorbed, stirring frequently, about 5 minutes. Gradually stir in the rest of the broth and cook for another 10 minutes.
  4. Add the cheese and season with salt. Stir to combine and cook for another 2 minutes.
  5. While the risotto is cooking, heat a skillet pan over medium-high and add olive oil. When the pan is hot, add asparagus and sear for 10 minutes.
  6. To serve, divide the risotto into 2 serving plates. Top with seared asparagus. Garnish with some olive oil and herbs (optional).

Shopping Cart

Order processing starts the next business day. Orders are shipped Monday - Wednesday only.