• 6 cups chicken or vegetable broth, plus more as needed
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 shallots or 1 small onion, finely minced
  • 2 cloves garlic, minced or grated
  • 1 ½ cups Arborio or short-grain rice
  • ½ cup dry white wine (optional)
  • 1 bunch asparagus, trimmed and cut into ½” pieces
  • 1 lemon, zested and juiced
  • ¼ cup fresh mixed herbs, parsley, basil, mint, etc, roughly chopped
  • ½ cup parmesan cheese, grated
  • Sea salt
  • Black pepper


  • In a saucepan, warm the broth until steaming.
  • In a separate large pot or pan on medium-high heat, warm olive oil and 2 tablespoons butter.
  • Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.
  • Add rice and cook, stirring frequently, until the edges are translucent, about 2 to 3 minutes. Add wine (optional) and cook and stir until evaporated.
  • Add ½ cup of warm broth and cook, stirring frequently, until almost all of the broth has absorbed. Continue adding ½ cup of broth in this manner until rice is tender and creamy, about 20 to 25 minutes in total.
  • With the last batch of broth, add chopped asparagus and allow to cook until tender, 3-4 minutes, or until it is bright green in colour.
  • Once cooked, remove from the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.
  • Season with salt and pepper to taste and serve immediately with additional cheese, lemon zest and herbs.


Calories 335
Protein 9 g
Carbohydrates 26 g
Fat 22 g
Fibre 1 g
Sodium 1559 mg

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

Local Kingston: Atomica Takes Bold Flavour in a New Direction

Once the capital city of the province of Canada, Kingston has been quietly reinventing itself, and you can see it in its local food scene.

Read the article
Freshly harvested apples in bins

Ontario's Fruit Harvest is Here!

Read the article

VQA Ontario Wines and Artisan Cheese: The Fall 2019 Pairing List

Universally loved and craved around the world, the art of pairing distinctive wines with exquisite cheeses is ancient, going back thousands of years. While the symbiosis is both evident and beloved, many of us find the art of pairing wines with cheeses daunting, an art form reserved for the highly experienced and sophisticated, served to the rest of us on rare occasions.

Read the article