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Creamy Asparagus Risotto

A creamy and delicious risotto dish featuring tender asparagus, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup Arborio rice The main ingredient for creamy risotto.
  • 4 cups vegetable broth Keep it warm for best results.
  • 1 cup asparagus, chopped Fresh asparagus is recommended.
  • 1 small onion, finely chopped Adds flavor to the base.
  • 2 cloves garlic, minced For aromatic flavor.
  • 1/2 cup white wine Can be substituted with extra broth.
  • 1/2 cup grated Parmesan cheese For creaminess and flavor.
  • 2 tablespoons olive oil For sautéing.
  • to taste Salt and pepper Adjust according to preference.
  • Fresh parsley for garnish Adds freshness and color.

Method
 

Preparation
  1. In a pot, heat vegetable broth and keep it warm on low heat.
  2. In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent.
  3. Stir in the Arborio rice, coating it with the oil for about 2 minutes until slightly toasted.
  4. Pour in the white wine and stir until absorbed.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently, until absorbed before adding the next ladle. This should take about 15 minutes.
  6. In the last 5 minutes of cooking, add the chopped asparagus.
  7. Once the rice is creamy and tender, remove from heat. Stir in the Parmesan cheese, seasoning with salt and pepper to taste.
  8. Top with fresh parsley and serve immediately.

Notes

For a well-rounded meal, serve with a side salad or roasted vegetables. Pair with a chilled glass of white wine for an elegant touch. You can store leftovers in an airtight container in the fridge for up to 3 days.