Walter Potenza's Risotto with Asparagus (Walter Potenza's Risotto con Asparagi)
Author: Mary Ann Esposito
  • 1 Tablespoon unsalted butter (or 1/2 Tablespoon butter and 1/2 Tablespoon extra-virgin olive oil)
  • 1 medium onion; diced
  • 1 Cup Arborio rice
  • 5 Cups vegetable broth
  • 1 pound asparagus
  • 2 Tablespoons unsalted butter
  1. Melt the butter in a large frying pan and saute the onion until it is transparent. Add the rice and mix it with the butter to coat the grains; cook until the rice looks toasted and has a light caramel color.
  2. Start adding the broth, a little at a time, stirring constantly. When the liquid is absorbed, add a little more of the broth and continue until all the broth has been added.
  3. Pour the completed mixture out onto a buttered marble board and smooth it to a depth of 1/2-inch. Try to form the risotto into a 6- to 9-inch square so that the serving portions will be fairly symmetrical. Lightly score the top of the rice into 3- to 4-inch squares. Allow the mixture to set up for 5 to 10 minutes.
  4. Clean the asparagus and discard any tough ends. Slice them into bite-size lengths, cutting them on the diagonal. Saute the asparagus in the same frying pan until the tip of a knife penetrates easily. Reheat the serving-size squares of risotto and top with the asparagus. Serve immediately.
This recipe yields 4 to 6 appetizer servings.

Source: Ciao Italia at

Per Serving (excluding unknown items): 313 Calories; 9g Fat (25.9% calories from fat); 8g Protein; 50g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 1363mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 2 Fat.

NOTES : Recipe was presented by guest chef Walter Potenza on show 1309 of the Tuscany series, taped in 2002
Recipe by Recipes at