Sepia’s Lemon & Asapargus Risotto
created by Executive Chef Andrew Zimmerman, Sepia & Proxi, Chicago
Boursin Garlic & Fine Herbs and Parmigiano-Reggiano come together to take this delicious Italian favorite to a whole new level.
Level medium
Prep time 15 MIN
Cook time 10 MIN
Total time 25 MIN
Tip
If pressed for time, throw everything into a food processor instead of spending time chopping.
1 box Boursin Garlic & Fine Herbs
(2) 10 oz boneless ribeye steaks
½ lb baby spinach
1 beefsteak tomato
1 red Onion
1 cup flat-leaf parsley leaves (from a bunch)
2 garlic cloves
1 tsp. fresh oregano leaves
1/3 cup Red wine vinegar
½ tsp. dried red pepper flakes
¼ tbsp. cracked black pepper
Extra virgin olive oil
Kosher salt
Freshly ground black pepper