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Asparagus Risotto - With Avocado Oil


  • Steam cook the asparagus and set aside.
  • Fry the onions in 2 tablespoons of avocado oil and set aside.
  • Add two more tablespoons of avocado oil to the frying pan, add the rice and stir-fry.
  • Add half a cup of consommé and stir until the rice has completely absorbed the liquid.
  • Continue adding small amounts of consommé until the rice is “al dente”, which should take approximately 20 minutes.
  • Finally add in the wine, the onions, the asparagus and the avocado oil.
  • Sprinkle salt and pepper to taste, add the Parmesan cheese, and mix.
  • Decorate the plate to your liking, and serve.


  • 3 Cups chicken consommé
  • 1 Thinly sliced onion
  • 1 ½ Cups of arboreo rice
  • ½ Cup of dry white wine
  • 12 Green asparagus
  • ¼ Cup Parmesan cheese
  • Salt, pepper
  • 4 Tablespoons of Paltita avocado oil

Asparagus Risotto (Serves 4)

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