Champagne and black truffle oil  come together to bring you this luxurious risotto recipe. The addition of your favorite seasonal Spring vegetables make this a dish you will want to share time and time again.

Champagne Risotto with Spring Vegetables and Black Truffle Oil

Course Main Course
Cuisine Italian


  • 3 cups Chicken Broth
  • ½ lb. Fresh asparagus cut in 1 inch pieces
  • ½ cup Fresh shelled green peas
  • ¼ cup Extra virgin olive oil
  • 1 Shallot finely chopped
  • ¾ cup Arborio rice
  • 1 tsp. Parsley dried
  • ¾ cup Champagne
  • ½ tsp. Sea salt
  • ¼ tsp. White pepper ground
  • ¼ cup Parmesan cheese grated
  • 1/8 cup Black Truffle Oil


  1. In medium saucepan, heat chicken broth. Blanch asparagus and peas in simmering chicken broth until tender. Drain and set aside.
  2. In another saucepan, heat extra virgin olive oil and sauté shallots until translucent. Add rice and coat with olive oil. Continue cooking rice for 2-3 minutes. Stir in champagne and parsley and continue to cook until most of the champagne is evaporated.
  3. Add broth ½ cup at a time while stirring and cook until absorbed. Keep adding ½ Cup at a time until all of the broth is added. The rice should be firm and creamy. Stir in parmesan and season with salt and white pepper. Garnish rice with asparagus and peas. Drizzle black truffle oil over entire dish and serve.