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Recipe by Chef Scott Fetty, of The Inn at Honey Run in Holmes County

Spring Asparagus Risotto with Heirloom Vegetable Salad and Carrot/Ginger Cream


  • 1 c. Arborio or carnoli rice
  • 3 c. warm asparagus broth
  • 2 cloves garlic, minced
  • 1/2 Tbsp minced garlic
  • 1 oz. onion, diced
  • 2 oz. mascarpone cheese
  • 1 tsp. whole butter
  • 1 tsp. olive oil
  • Kosher salt and cracked pepper to taste
  • Grated asiago cheese to taste
  • 1/2 c. diced heirloom asparagus


  1. Place a small sauce pot over medium heat.
  2. Add the butter and olive oil.
  3. Add the rice and toss in the fat. (This is an important step in that it prepares the rice to absorb the juice and gives the rice a toasted flavor.)
  4. Add the onions and garlic.
  5. Slowly add the juice 1/2 cup at a time and stir the rice constantly until the liquid is absorbed. (This gives risotto its texture and creaminess by releasing starches.)
  6. Repeat this step until all of the liquid is absorbed or the rice is cooked.
  7. Fold in the mascarpone, season to taste with the salt, pepper and asiago.

Heirloom vegetable salad:

  • 1 c. assorted baby heirloom vegetables, trimmed and blanched (options : asparagus, carrots, fennel, tomatoes, peppers, etc.)
  • 1 oz. extra virgin olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Pea sprouts
  • Combine all ingredients together and marinate for 1/2 hour

Carrot/ginger cream sauce:

  • 1 c. carrot juice
  • 1 tsp. honey
  • 1 tsp. grated fresh ginger
  • 1 clove garlic, minced
  • 2 oz. white wine
  • 1/2 c. heavy cream
  • Salt and pepper to taste


  1. Combine the juice, ginger, garlic, wine and honey and reduce by 50% over medium heat.
  2. Add the cream and reduce further by 25%.
  3. Season with salt and pepper to taste.


  1. Place a 1/2 cup portion of the risotto in a bowl or decorative plate.
  2. Top the risotto with the vegetable salad.
  3. Drizzle the cream around the risotto and serve.