Ingredients of Parmesan Risotto with Asparagus:
1 cup Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine (optional)
1 bunch asparagus, trimmed and cut into bite-sized pieces
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish
Instructions for Parmesan Risotto with Asparagus:
In a saucepan, heat the chicken or vegetable broth over low heat until warm. Keep it simmering while you prepare the risotto.
In a separate large skillet or pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 2-3 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Add the Arborio rice to the skillet and stir to coat the rice with the oil and butter, toasting it slightly for about 2 minutes.
If using, pour in the white wine and stir continuously until the wine is absorbed by the rice.
Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This process will take about 18-20 minutes until the rice is creamy and tender but still slightly al dente.
In another pan, heat the remaining tablespoon of butter over medium heat. Add the asparagus pieces and sauté until they are bright green and tender-crisp, about 4-5 minutes. Season with salt and pepper.
Once the risotto is cooked to your desired consistency, stir in the grated Parmesan cheese until melted and well combined.
Gently fold in the sautéed asparagus into the risotto, reserving a few pieces for garnish.
Remove the risotto from heat and let it rest for a minute or two before serving.
Serve the Parmesan Risotto with Asparagus hot, garnished with the remaining asparagus pieces and fresh parsley.
Enjoy your creamy and flavorful Parmesan Risotto with Asparagus!
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