Risotto With Asparagus Recipe

Introduction

Ingredients

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes, or until translucent.
2. Add the garlic and sauté for another minute.
3. Add the Arborio rice to the skillet and stir to coat it with the oil.
4. Add the white wine and stir until it is absorbed by the rice.
5. Add one cup of broth to the skillet and stir until it is absorbed by the rice.
6. Continue adding one cup of broth at a time and stirring until it is absorbed by the rice. This process will take about 20 minutes.
7. When the rice is almost done, add the asparagus to the skillet and stir to combine.
8. Continue cooking for another 5-7 minutes, or until the asparagus is tender and the rice is creamy.
9. Remove the skillet from the heat and stir in the butter and Parmesan cheese.
10. Season with salt and pepper to taste.
11. Serve hot and enjoy!

Nutrition

• Calories: 462
• Protein: 12g
• Fat: 15g
• Carbohydrates: 69g
• Fiber: 3g
• Sugar: 3g
• Sodium: 1,100mg

Tips and Variations

• If you don't have Arborio rice, you can use any other short-grain rice like Carnaroli or Vialone Nano.
• If you want to add some protein to this dish, you can stir in some cooked shrimp or chicken at the end.
• If you prefer your risotto to be more broth-like, you can add more broth to the skillet as you go.
• If you want to make this dish vegan, you can use vegetable broth instead of chicken broth and omit the Parmesan cheese and butter.
• You can also add other vegetables like mushrooms, peas, or spinach to this dish.
• If you want to make this dish gluten-free, make sure to use gluten-free broth.

Conclusion