Ingredients
- 2 cups Arborio rice
- 1 bunch fresh asparagus
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 4 1/2 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Salt and pepper, to taste
Instructions
1. Prepare the asparagus by trimming the tough ends and cutting them into bite-sized pieces.
2. In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. Add the Arborio rice to the sauté pan and stir it around for a minute or two, allowing it to toast slightly.
4. Pour in the white wine and simmer until it has been absorbed by the rice.
5. Begin adding the vegetable broth to the pan, one ladle at a time. Allow each ladle to be absorbed by the rice before adding the next. Continue this process until the rice is cooked al dente, which takes about 20 minutes.
6. While the risotto is cooking, blanch the asparagus in boiling water for approximately 2-3 minutes until crisp-tender. Drain them and set aside.
7. Once the rice has reached the desired consistency, stir in the cooked asparagus, grated Parmesan cheese, and butter. Season with salt and pepper to taste. Mix everything well, allowing the cheese to melt and the flavors to blend together perfectly.
8. Remove the pan from the heat and let it rest for a few minutes. This will allow the risotto to reach its ultimate creamy texture.
Serving
Asparagus risotto is best served hot. Distribute portions into individual bowls, and for an extra touch of elegance, sprinkle with additional grated Parmesan cheese and a few asparagus spears on top. Pair it with a refreshing glass of white wine and some crusty bread to complete the meal.
Whether you are cooking for a special occasion or simply treating yourself to a delicious homemade dinner, this asparagus risotto recipe is sure to impress. Enjoy the flavors of Italy in the comfort of your own home!