Asparagus Risotto

🛒 Ingredients

• Arborio rice 75 g · 260 kcal
• Asparagus 100 g · 20 kcal
• Shallot 20 g · 15 kcal
• Garlic 5 g · 7 kcal
• Olive oil 5 g · 45 kcal
• Dry white wine 28 g · 25 kcal
• Vegetable broth 250 g · 10 kcal
• Parmesan cheese 15 g · 60 kcal
• Unsalted butter 10 g · 70 kcal

👨‍🍳 Instructions

1. Prepare asparagus: snap off woody ends, cut tips (about 2-3 cm) and set aside; thinly slice remaining stalks.
2. In a saucepan, bring vegetable broth to a simmer and keep it warm over low heat.
3. In a large, heavy-bottomed pan, heat olive oil over medium heat. Sauté finely chopped shallot until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add Arborio rice to the pan and toast for 1-2 minutes, stirring constantly until the edges become translucent.
5. Pour in white wine and stir until it is completely absorbed by the rice.
6. Add the sliced asparagus stalks to the rice and cook for 2 minutes.
7. Begin adding the warm broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. This process should take about 15-20 minutes.
8. About 5 minutes before the risotto is done (when the rice is almost al dente), add the reserved asparagus tips to the pan.
9. Once the rice is creamy and al dente, remove the pan from the heat. Stir in butter and grated Parmesan cheese until fully melted and combined; season with salt and freshly ground black pepper to taste.
10. Let the risotto rest for 2-3 minutes, then serve immediately.