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A creamy bowl of risotto is a treat no matter the season, but when springtime rolls around, it's only right to prepare it with fresh asparagus. Recipe developer Kate Shungu shares this delightful ...

¼ cup extra-virgin olive oil 1 medium yellow onion, chopped Kosher salt and ground black pepper 3 medium garlic cloves, thinly sliced ⅓ cup dry white wine 1 cup pearl couscous 1 pound asparagus ...

4 cups vegetable broth. 1 bunch asparagus, tough ends trimmed, stalks chopped into small pieces. 1 tablespoon fresh lemon juice. 2 tablespoons chopped chives ...

Add the asparagus tips and cook for 1 to 2 minutes, or until they turn bright green and still have some crunch. Use a large slotted spoon to scoop out the asparagus. Rinse them with cold water.

Directions: In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes.

If you keep just a few ingredients on hand for a last-minute risotto emergency, you can get this meal on the table in 40 minutes. While this recipe stars flavorful, verdant asparagus, Tucci ...

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a ...

In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes.