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Creamy Asparagus Risotto

This creamy asparagus risotto features slowly caramelized onions and tender asparagus tips, which develop a gentle sweetness and vibrant flavor through patient sautéing. The rice is stirred gradually with warm broth, allowing it to absorb flavors and release starch, resulting in a velvety, slightly al dente texture with bright green accents. Finished with Parmesan, the dish is rich yet fresh, with a beautiful sheen and inviting aroma.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch fresh asparagus preferably bright green and firm
  • 1 1/2 cups Arborio rice toast before adding broth
  • 1/2 cup Parmesan cheese freshly grated
  • 4 cups vegetable broth keep warm
  • 1 medium onion finely chopped
  • 2 tablespoons butter unsalted preferred
  • 1/4 cup dry white wine optional, for acidity

Equipment

  • Wide, heavy-bottomed pan
  • Ladle
  • Stirring spoon
  • Small saucepan

Method
 

  1. Trim the asparagus, keeping the tips whole, and chop the remaining stalks into small pieces. Measure out all ingredients and have your broth simmering in a small saucepan.
  2. Heat the broth gently over low heat, keeping it just at a simmer so it’s ready for quick addition.
  3. In your wide pan, melt the butter over medium heat until it starts to foam and smells nutty. Add the chopped onion and cook, stirring often, until it turns translucent and begins to caramelize slightly, about 5 minutes.
  4. Add the asparagus tips to the pan and cook for about 2 minutes, stirring gently, until they soften slightly and release a fresh aroma.
  5. Stir in the Arborio rice, and toast it for about 2 minutes, stirring constantly, until the edges become translucent and the rice starts to turn a faint milky color.
  6. Pour in the white wine and stir until it’s mostly evaporated, about 1-2 minutes, filling the kitchen with a faint fruity aroma.
  7. Begin adding warm broth, one ladleful (about 1/2 cup) at a time, stirring gently but constantly. Wait until each addition is mostly absorbed before adding the next, maintaining a gentle simmer.
  8. Continue this process, stirring often, until the rice is tender but still slightly al dente, about 15-20 minutes.
  9. Remove the pan from heat and stir in the grated Parmesan cheese to melt into the creamy rice. Let the risotto rest for 2 minutes to allow flavors to meld and the texture to thicken slightly.
  10. Gently fold in the bright green asparagus tips, then serve immediately, garnished with extra Parmesan if desired. The risotto should be velvety, with a slight sheen and fresh aroma.

Notes

For extra brightness, add a squeeze of lemon just before serving. Use freshly grated Parmesan for the best flavor and melt. Stir constantly during cooking to achieve the most velvety texture.