Ep. 3.2: We Will Feast

Delicious Eats

Asparagus Risotto (reprinted from the phenomenal people at Bon Appétit)

1 1/2 pounds asparagus

5 cups (about) canned low-salt chicken broth

1 cup water

1 tablespoon butter

1 large onion, chopped

2 cups arborio rice or medium-grain white rice

1/2 cup dry white wine

2 teaspoons chopped fresh rosemary

1 cup freshly grated Parmesan cheese

1/4 cup whipping cream

Fresh rosemary sprigs (optional)

Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long-pieces. Place 2/3 of stalk pieces, 1 cup broth, and 1 cup water in blender. Puree until smooth. Set aside.

Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.

(PS: If you haven’t checked out BA’s Youtube Channel, you definitely should. “It’s Alive! with Brad Leone” is the best cooking show that doesn’t feel like a cooking show.)

Clickable Links

Learn more about Kendall and her phenomenal work @

Read Kendall’s moving tribute to Anthony Bourdain @

Take a dive into Sofra Bakery’s atmosphere of hospitality @

Fantastic Reads

We Will Feast: Rethinking Dinner, Worship, and the Community of God by Kendall Vanderslice

For more of Kendall’s amazing work, be sure to catch up on her articles, essays, recipes, newsletter, and more @

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