Asparagus Grano Risotto Style

Servings 6


  • 2 1/2 cups chicken broth
  • 2 tbsp. olive oil
  • 1 medium onion chopped
  • 1 cup Grano
  • 1/2 cup dry white wine
  • 1 tsp. salt
  • 3 cloves garlic minced
  • 1 bunch asparagus
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • freshly ground black pepper to taste


  • In a medium saucepan, bring water to a boil; add asparagus which has been cleaned and trimmed. Bring to boil, cook 2 minutes. Drain and place in ice water. Chop asparagus into 1 inch pieces and set aside.
  • Bring broth to a simmer in a small saucepan. Heat oil in a Dutch oven or other saucepan with wide base. Add onion, saute about 5 minutes. Stir in Grano, white wine and garlic. Stir and cook until liquid is almost evaporated. Stire in broth. Cover; reduce heat and simmer 25 minutes. Add asparagus and salt, cook about 5 minutes and stir in cheese. Serve with additional cheese.