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Spring Asparagus Risotto

Spring Asparagus Risotto
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A creamy and vibrant risotto featuring tender spring asparagus, perfectly layered with rich Parmesan and fresh herbs for a delightful Italian-inspired meal.

Ingredients

Scale
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 ½ cups Arborio rice
  • 4 cups vegetable or chicken broth, kept warm
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
  2. Add the Arborio rice and stir for 1-2 minutes until the rice is well coated and slightly toasted.
  3. Pour in the white wine and cook, stirring constantly, until it is mostly absorbed.
  4. Begin adding the warm broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
  5. About halfway through cooking the rice, in a separate pan, sauté asparagus pieces in 1 tablespoon of butter until tender-crisp, about 3-4 minutes. Set aside.
  6. Once the risotto rice is cooked, stir in the sautéed asparagus, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
  7. Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately.

Notes

For extra richness, stir in a splash of cream or a bit more Parmesan just before serving. Pair with a crisp white wine for a perfect spring meal.

Find it online: https://seasonedrecipe.com/spring-asparagus-risotto/