Asparagus Risotto with White Truffle Oil

by Barb Hamilton-Sustad, Tastemaker in Residence

You will never think of chicken as rubber again, when Barb Hamilton-Sustad uses Portobello's and Marsala wine to season a chicken breast. On the side or all alone asparagus risotto topped with White Truffle Oil is the perfect partner. 


3 Tbsp. butter
2 bunches green onions chopped
1/2 c. chives chopped
1 1/2 c. Arborio Rice
5 c. chicken stock
1 bunch baby asparagus cut into thirds
1 tsp. white truffle oil
1/2 c. Parmesan cheese
Fresh cracked white pepper


1. Sauté green onions and chives in butter.

2. Add rice and cook 2-3 minutes.

3. Slowly add stock 1 cup at a time, until absorbed, stirring often.

4. Add asparagus.

5. Drizzle with truffle oil then add grated Parmesan cheese. 

6. Add white pepper to taste.