If you're a fan of Italian cuisine, you're in for a treat with this flavorful and comforting risotto dish. With the addition of fresh asparagus and grated Parmesan cheese, this dish is the perfect combination of creamy and savory flavors.
Ingredients:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
To begin, blanch the asparagus in a pot of boiling salted water for about 2 minutes or until crisp-tender. Drain and rinse under cold water to stop the cooking process. Set aside.
In a separate pot, heat the broth over medium heat. Keep it simmering while you prepare the rest of the dish.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the Arborio rice and stir to coat in the oil. Cook for a few minutes, stirring frequently, until the rice begins to turn translucent around the edges.
Pour in the white wine and stir until the liquid has been absorbed. Begin adding the warm broth, about 1/2 cup at a time, stirring constantly and waiting for the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, but still has a slight bite to it, about 20-25 minutes. Add the blanched asparagus during the last 5 minutes of cooking.
Remove the pan from the heat and stir in the Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired. Buon appetito!