Name: Creamy Asparagus Risotto with White Wine, Butter, and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice ((200g)); 1 pound green asparagus ((450g), trimmed and cut into 1-inch pieces); 1 medium onion (finely chopped); 2 cloves garlic (minced); 4 cups vegetable or chicken broth ((1 liter), warmed); 1 cup dry white wine ((240ml)); 1/2 cup grated Parmesan cheese ((50g), plus extra for serving); 3 tablespoons unsalted butter ((45g), divided); 2 tablespoons olive oil ((30ml)); Salt (to taste); Freshly ground black pepper (to taste); Fresh parsley or chives (chopped, for garnish (optional))

Description

This creamy asparagus risotto is a delightful dish that combines the fresh flavors of asparagus with the richness of butter and Parmesan.

Ingredients

Scale

1 cup Arborio rice ((200g))
1 pound green asparagus ((450g), trimmed and cut into 1-inch pieces)
1 medium onion (finely chopped)
2 cloves garlic (minced)
4 cups vegetable or chicken broth ((1 liter), warmed)
1 cup dry white wine ((240ml))
1/2 cup grated Parmesan cheese ((50g), plus extra for serving)
3 tablespoons unsalted butter ((45g), divided)
2 tablespoons olive oil ((30ml))
Salt (to taste)
Freshly ground black pepper (to taste)
Fresh parsley or chives (chopped, for garnish (optional))

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Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the Arborio rice to the pot and stir for 1-2 minutes until it is lightly toasted and translucent.
Pour the white wine into the pot and let it simmer, stirring, until it has almost completely evaporated, about 3-5 minutes.
Heat the broth in a separate pot and then add one ladle of broth at a time to the rice, stirring constantly. Wait until the broth is almost completely absorbed before adding the next ladle. This should take about 18-20 minutes.
After 15 minutes of cooking, add the asparagus pieces and continue cooking until the rice is al dente and the asparagus is tender.
Once the rice reaches the desired consistency, remove the pot from the heat. Stir in 3 tablespoons of butter and the grated Parmesan until well combined and creamy. Season the risotto with salt and freshly ground black pepper to taste.
Serve the risotto hot, garnished with fresh parsley or chives and additional Parmesan if desired.

Nutrition

Serving Size: 1
Calories: 450
Sugar: 2 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 10 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 30 mg