Asparagus and Parmesan Risotto

A rich, creamy, and flavorful Italian main dish that highlights the fresh and spring notes of asparagus.

Ingredients

Ingredient	Quantity / Detail
Arborio or Carnaroli rice	1 1/2 cups
Fresh asparagus	1 bunch, cleaned and chopped (reserving the tips)
Vegetable or chicken broth	1 liter (hot)
Dry white wine	1/2 cup
Grated Parmesan cheese	1/2 cup
Onion, Butter, Oil	1/2 chopped onion, 2 tbsp butter, 1 tbsp oil

Preparation Method

1. Boil the chopped asparagus in the broth for 3-4 minutes. Remove the asparagus and keep the broth hot over low heat.
2. In a large, deep skillet, heat the oil and 1 tablespoon of butter. Sauté the onion until translucent.
3. Add the rice and toast, stirring constantly, for 2 minutes.
4. Pour in the white wine and stir until the alcohol evaporates.
5. Begin adding the hot broth, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
6. Continue this process for about 15 minutes, then stir in the previously boiled asparagus.
7. Continue cooking and adding broth until the rice is al dente and creamy (about 18-20 minutes in total).
8. Remove from heat, add the remaining tablespoon of butter and the Parmesan cheese. Mix vigorously to emulsify.

Recommended Sides

• Caprese salad (tomato, fresh mozzarella, and basil).
• A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio.
• Focaccia or homemade garlic bread.