• 1 Tbs. butter
  • 4 cloves garlic, minced
  • 1 medium shallot, diced
  • 1 cup risotto
  • 1/2 cup white wine
  • asparagus (about 15 pieces, chopped up into one-inch spears)
  • chicken stock (about 1 1/2 quarts, as needed)
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • salt
  • pepper
  • chives (optional)
  • truffle oil (optional)

Believe it or not, you can make a fast risotto that takes only 30 minutes. The trick: Use a wide saucepan and keep things at a simmer. Here is Danielle’s awesome recipe for a delicious asparagus risotto your whole family will love. And the truffle oil, though pricy, definitely added a nice kick that our kids loved as much as the grown-ups did. (You can get a small bottle and use a bit; a little packs a lot of flavor!)

Danielle’s asparagus risotto with truffle oil:

  • Mince garlic and shallot.
  • Using a large sauce pan, cook the garlic and shallot in 1 tablespoon of butter until translucent.
  • Add 1 cup of risotto and cook for a few minutes until the rice becomes slightly brown.
  • Add about 1/2 cup of white wine. Cook until there is no more liquid.
  • Add about a cup of chicken stock and reduce. Then add more stock and reduce. Keep adding and reducing for about 20 minutes, until the rice is bite-tender.
  • Next, add the chopped asparagus.
  • When the rice is soft to the bite, add about 1/2 cup of milk and 1/2 cup of heavy cream.
  • Stir in minced chives (optional) and finish with truffle oil, salt and pepper.