Description
A velvety Italian risotto featuring tender spring asparagus, salty Parmesan cheese, and a bright finish of fresh herbs.
Ingredients
Scale
- 1.5 cups Arborio rice
- 1 bunch asparagus, woody ends removed, cut into 1-inch pieces
- 5 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 2 shallots, finely diced
- 4 tablespoons unsalted butter, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Warm the vegetable broth in a saucepan over low heat, keeping it at a gentle simmer.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Sauté shallots until translucent.
- Add Arborio rice to the pan and toast for 2 minutes, stirring until the edges are translucent.
- Pour in the white wine and stir until the liquid is fully absorbed.
- Add the warm broth one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding more.
- When the rice is nearly tender (about 20 minutes in), stir in the asparagus pieces.
- Continue adding broth until the rice is al dente and the asparagus is tender-crisp.
- Remove from heat. Stir in the remaining 2 tablespoons of butter, Parmesan cheese, parsley, and chives.
- Season with salt and pepper, then serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian