Description
A creamy, bright, and quick risotto featuring fresh asparagus and Parmesan, perfect for weeknight dinners.
Ingredients
Scale
- 300 g (1 1/2 cups) Arborio rice
- 1,200 ml (5 cups) vegetable or chicken stock
- 400 g (14 oz) asparagus, trimmed and cut into 3–4 cm (1–1.5 in) pieces
- 120 ml (1/2 cup) dry white wine
- 1 medium shallot (about 60 g), finely chopped
- 2 cloves garlic, minced
- 30 g (2 tbsp) unsalted butter
- 15 ml (1 tbsp) olive oil
- 60 g (1/2 cup) finely grated Parmesan cheese
- Lemon zest from 1/2 lemon
- Salt and black pepper, to taste
Instructions
- Prepare the asparagus and stock: Bring stock to a gentle simmer in a saucepan and keep hot over low heat. Blanch asparagus (except tips) in boiling water for 1 minute, then plunge into ice water; drain.
- Heat olive oil in a wide pan over medium heat. Add shallot and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds.
- Add Arborio rice to the pan and toss for 1–2 minutes until edges are translucent. Pour in white wine and simmer until almost evaporated, about 2–3 minutes.
- Ladle hot stock into the rice in increments, stirring until mostly absorbed, about 18–20 minutes total.
- Stir in blanched asparagus pieces and reserved tips; cook for 1–2 minutes until heated through. Remove from heat and add butter and Parmesan, stirring to emulsify.
- Let the risotto rest off heat for 1 minute, then serve immediately with extra Parmesan and a drizzle of olive oil.
Notes
Keep the stock hot to ensure proper cooking. Stir gently and do not add all stock at once to avoid mushy risotto.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg