Asparagus Risotto
Creamy asparagus risotto with Parmesan cheese and fresh herbs. Elegant comfort food perfect for dinner.
Prep: 15min
Cook: 35min
Serves: 4
medium
385 cal
Ingredients
- 1.5 cups Arborio rice
- 1 lb Fresh asparagustrimmed and cut into 1-inch pieces
- 6 cups Vegetable brothwarm
- 1/2 cup White winedry
- 1 medium Onionfinely diced
- 3 cloves Garlicminced
- 3/4 cup Parmesan cheesegrated
- 3 tablespoons Butter
- 2 tablespoons Olive oil
Instructions
- 1
Heat oil and 1 tbsp butter in large pan over medium heat.
- 2
Add onion and cook 5 minutes until softened.
- 3
Add garlic and rice, stir 2 minutes until rice is toasted.
- 4
Add wine and stir until absorbed.
- 5
Add warm broth one ladle at a time, stirring constantly.
- 6
In last 5 minutes, add asparagus. Finish with butter and Parmesan.
💡 Pro Tips
Stir constantly and add broth gradually for the creamiest texture.
🔄 Variations
Add lemon zest, peas, or mushrooms for different flavors.
🏠 Storage
Best served immediately. Leftovers can be stored for 2 days and reheated with extra broth.