Basil & Lemon Creamy Asparagus Risotto


  • 4 Cups of chicken broth
  • 2 tsp Basil Olive Oil
  • 2 tsp Lemon Olive Oil
  • 1/3 cup shallots- chopped
  • 1 cup Arborio rice
  • 2 oz dry white wine
  • ¾ lb thin asparagus spears-trim tough ends, then cut in 2 inch pieces.
  • ¼ cup chopped fresh basil
  • ¼ cup grated parmigiana – reggiano
  • 2 Tbsp. heavy cream
  • ½ tsp Lemon Twist Sea Salt
  • ¼ tsp Applewood Pepper
  • Lemon zest to garnish


  1. Heat broth and cover in a container to keep warm.
  2. Heat skillet to medium. Add in Basil Olive Oil & Lemon Olive Oil. Add to skillet chopped shallots and sauté.
  3. Add rice to pan and stir until well coated with Basil Olive Oil & Lemon Olive Oil. Sauté rice for 2 to 3 minutes.
  4. Add in wine to rice and stir until absorbed.
  5. Next, add in ½ cup of warm broth and stir until absorbed. Continue to add ½ cup of broth at a time, stirring so it is absorbed each time. Do this until the rice is creamy & tender-but slightly firm in the middle.
  6. Add to skillet the heavy cream and asparagus. Cook for 3 to 4 minutes.
  7. Remove from heat, stir in basil and cheese. Season with Lemon Twist Sea Salt and Applewood Pepper to taste.
  8. Plate the Risotto and garnish with lemon zest, Enjoy!

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