Risotto with Asparagus (Italy)
A creamy and aromatic risotto that highlights the fresh flavors of spring with tender asparagus and rich Parmesan cheese, offering a delightful taste of Italian tradition.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
1 lb asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Instructions
1. In a saucepan, bring the broth to a gentle simmer and keep warm.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. Add the rice to the skillet, stirring until the grains are well coated and slightly toasted, about 2 minutes.
4. Pour in the wine, stirring constantly, until it is fully absorbed by the rice.
5. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until rice is creamy and tender, about 18-20 minutes.
6. In the last 5 minutes of cooking, add the asparagus pieces to the rice mixture, stirring gently.
7. Once the rice is cooked, remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water to restore creamy consistency.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
