• 3-1/2 – 4 C vegetable broth
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 large onion – finely diced
  • 3 – 4 garlic cloves – finely chopped
  • 1 C arborio or carnaroli rice
  • 1/2 C dry white wine
  • 2 C asparagus – chopped
  • 1 C corn – canned or frozen
  • 1/2 C parmesan cheese – grated
  • salt and pepper


  1. Chop the vegetables and measure out the ingredients before you begin
  2. Cut off the woody ends of the asparagus and chop the rest of the asparagus into bite- sized pieces
  3. Place your broth in a saucepan on low heat to simmer
  4. Put a fairly large, heavy-bottomed pot on medium heat
  5. Add the butter and oil and let it melt
  6. Add the onion and stir occasionally for about 5 minutes, until the onion just turns translucent
  7. Add the garlic and cook for another 2 minutes
  8. Add all of the rice and quickly coat it with the butter and onions
  9. Add the white wine and stir until it has all absorbed
  10. Cook for another 10 minutes, stirring occasionally and adding a ladleful of broth whenever the rice has soaked up the liquid
  11. At this point, the rice will have puffed up significantly, but still won’t be completely cooked
  12. Add the asparagus and stir to combine
  13. Cook for another 5 minutes, adding the broth as before
  14. Stir in corn
  15. Continue cooking, stirring and adding broth until you’re down to about 1/2 C of broth left in the saucepan
  16. Taste the risotto to see if the rice is tender and creamy – if it is, take the risotto off the heat and forget about the remaining broth – if it isn’t, add the last of the broth and let it absorb
  17. Remove risotto from heat
  18. Add parmesan cheese and plenty of salt and pepper
  19. Taste it and adjust it with any seasoning you think it needs it