Pear Walnut White Asparagus Risotto

1. 1

   Put olive oil in pan and saute walnuts asparagus and pear in olive oil until tender, remove from heat.

2. 2

   In pan, add risotto, 4 cups of water, and vegetable boillion cube. Stire over medium flame until rise has absorbed the liquid. (About 45 minutes)

3. 3

   Add sauteed white asparagus, walnuts to the mix, then add the sage, lemon juice and zest. Plate and add grated asiago cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.