Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- In a large saucepan, heat the broth over medium heat until it simmers.
- In a separate large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
- Add the Arborio rice to the onion and garlic mixture and stir until the rice is coated in oil and slightly toasted, about 2 minutes.
- Stir in the white wine and cook until it is absorbed, stirring constantly.
- Add 1 cup of the simmering broth to the rice mixture and stir until it is absorbed. Continue adding the broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, add the asparagus to the risotto and continue cooking and stirring until the rice is tender and creamy, and the asparagus is cooked through, about 5-7 minutes.
- Remove the risotto from the heat and stir in the butter and Parmesan cheese until the cheese is melted and the risotto is creamy. Season with salt and pepper, to taste.
- Serve the creamy Parmesan risotto with asparagus immediately, garnished with additional Parmesan cheese and chopped fresh herbs, if desired.
This image showcases the final dish in all its creamy, savory glory. The asparagus adds a pop of color and freshness to the dish, while the Parmesan cheese provides a rich, umami flavor.
This image provides a more detailed look at the texture and consistency of the risotto. The creamy, cheesy goodness is sure to make your mouth water.
This image illustrates the cooking process of the risotto, highlighting the importance of adding the broth gradually and stirring constantly to achieve the perfect creamy consistency.
