Creamy Asparagus Risotto

Ingredients

Salt

to taste

Black pepper

to taste

Unsalted butter

2 tablespoons

Parmesan cheese

1 cup, grated, plus extra for serving

Vegetable broth

4 cups, warmed

Dry white wine

1/2 cup

Arborio rice

1 cup

Onion

1 medium, finely chopped

Olive oil

2 tablespoons

Fresh asparagus

1 pound, trimmed and cut into 1-inch pieces

Instructions

1. Blanch the asparagus in boiling water for 2 minutes, then drain and set aside. This will help retain its vibrant green color and crispness.
2. In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the grains to toast slightly and absorb the oil.
4. Pour in the white wine, stirring continuously until it has been fully absorbed by the rice. This step adds depth of flavor and complexity to the dish.
5. Gradually add the warmed vegetable broth, one cup at a time, stirring constantly. Allow each cup to be absorbed before adding the next. This process helps to create the creamy consistency characteristic of risotto.
6. Once all the broth has been absorbed and the rice is tender yet al dente, gently fold in the blanched asparagus, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve the risotto hot, garnished with additional Parmesan cheese if desired. Enjoy the creamy, rich flavors while it's fresh!