Asparagus Risotto
A creamy and delightful dish celebrating the freshness of asparagus, perfect for spring evenings.
Ingredients
Main Ingredients
- 1 cup onion diced
- 1 cup Arborio rice for creamy texture
- 1 cup white wine dry, for deglazing
- 4 cups vegetable broth warm
- 1 bunch fresh asparagus trimmed and cut into 1-inch pieces
- 0.5 cup Parmesan cheese freshly grated
Instructions
Cooking Steps
- In a large pan, heat olive oil over medium heat. Sauté chopped onions and garlic until fragrant, about 3 minutes.1 cup onion
- Add Arborio rice, stirring to coat the grains in oil for about 2 minutes until slightly translucent.
- Pour in white wine, allowing it to simmer until mostly absorbed, about 2-3 minutes.
- Gradually add warm vegetable broth, stirring frequently, until the rice is creamy and al dente, approximately 20-25 minutes; add asparagus during the last 5 minutes of cooking.
Notes
Store in the fridge for up to 3 days. For longer storage, freeze for about 1 month. Reheat gently in a saucepan with a splash of broth to restore creaminess.